Thoroughly rinse produce and pat dry. Rinse chicken thighs and pat dry. Cut chicken thighs into 1" wide strips. Slice green onion thinly. Slice Persian cucumber into ¼" rounds. Roughly chop peanuts.
Make Jasmine Rice
Bring a medium pot with Jasmine rice, 1 cup of coconut milk, ¾ cup of water and a pinch of salt to a boil. Reduce heat to low and cover pot. Cook 20 minutes until rice is tender.
Prepare the Peanut Sauce
In a small pot, combine peanut butter, soy sauce, half of rice vinegar, and remaining coconut milk. Heat on low and whisk ingredients until combined. Add Thai chilis to taste. Heat 3-4 minutes until warmed through, but do not allow to boil.
Sear Chicken Thighs
Heat 1 tsp. of olive oil in a medium pan over medium high heat. Blot chicken dry with a towel and season with a pinch of salt and pepper. Add to pan and sear on first side 4-5 minutes until well browned. Turn onto second side and cook 3 more minutes. Reduce heat to medium-low and add 1 Tbsp. of the peanut sauce. Stir to coat chicken. Continue cooking 4-5 minutes until chicken reaches an internal temperature of 165 degrees.
Make Cucumber Salad
In a small mixing bowl, combine cucumbers with remaining rice vinegar, ginger, and a pinch of salt and pepper. If any Thai chilis remain, feel free to mince and add to mixture.
Plate the Dish
Divide creamy Jasmine rice between two plates. Discard whole chilis and ladle a pool of sauce. Serve chicken pieces atop sauce. Garnish with cucumber salad, green onions, and chopped peanuts.