• Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). 
• Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• While rice cooks, peel, then mince or grate garlic.
• Trim the bottom of lemongrass, then remove and discard outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open. Finely mince lemongrass.
• Thinly slice green onion.

• Pat chicken dry with paper towels.
• To a medium bowl, add chicken, garlic, lemongrass, half the soy sauce, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.

• Peel, pit, then cut mango into 1/4-inch matchsticks.
• Thinly slice cucumber.
• Zest, then juice lime.

• To a large bowl, add mango, cucumber, half the green onions, half the sweet chili sauce, remaining soy sauce, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat. (TIP: If you prefer a sweeter slaw, add more sugar.) 
• Add chicken to the grill. Close lid and grill for 6-8 min per side, until cooked through.** (NOTE: Make sure grill is evenly oiled before adding chicken to prevent sticking.) 

• Fluff rice with a fork, then stir in lime zest and half the peanuts. Season with salt and pepper.
• Thinly slice chicken.
• Divide rice, chicken and mango slaw between plates.
• Spread remaining sweet chili sauce over chicken. Sprinkle with remaining green onions.
• Sprinkle remaining peanuts over slaw.

if you've opted to get chicken breasts, season in the same way the recipe instructs you to season chicken thighs, then increase the grilling time to 6-8 min per side.**