Before starting, wash and dry all produce. Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Thinly slice green onion.Peel, then cut carrot into 1/4-inch matchsticks.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)

Add vinegar, 1 tbsp (2 tbsp) water and a pinch of salt to a medium microwaveable bowl. (NOTE: This is your pickling liquid.)Microwave in 15 sec increments, stirring between each, until salt dissolves.Add carrots, then stir to combine. Place in the fridge to cool.

Heat a large non-stick pan over medium-high heat. When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn!) Transfer to a small bowl.

Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Add curry paste, half the sweet chili sauce, 2 tbsp (4 tbsp) water and 1/4 tsp chilis. (NOTE: Reference heat guide.) Remove from heat. Season with salt and pepper, to taste, then stir to combine.

Add remaining sweet chili sauce, 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (TIP: Add a pinch of sugar to the dressing, if desired!)Drain pickled carrots, discarding remaining pickling liquid.Add carrots, spring mix and half the green onions to the bowl with dressing. Toss to combine.

Divide salad between plates. Top with chicken, then peanuts and remaining green onions. Sprinkle any remaining chilies over top, if desired.