• 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 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 organic chicken breasts, season in the same way the recipe instructs you to season chicken thighs. Increase grill time to 6-7 min per side.**