Mince the garlic finely and combine with 5 oz of peanut sauce, ¼ teaspoon salt, and ⅛ teaspoon sugar in a bowl. Add the chicken cubes and stir well to coat. Set aside at room temperature for 30-60 minutes.

Thinly slice the cucumbers into ⅛-inch rounds and finely dice the red onion, setting them aside.

Chop the fresh cilantro and pick the mint leaves from their stems, then measure out the crushed peanuts.

In a small bowl, whisk together 1.5 tablespoon avocado oil, 1.5 tablespoon seasoned rice vinegar, ¼ teaspoon salt, and ⅛ teaspoon sugar until dissolved.

Toss sliced cucumbers and diced red onion together in a bowl, then pour the dressing over them and mix gently. Let this sit for a few minutes.

Bring a pot of salted water to a boil and cook the vermicelli according to package directions, usually 4-6 minutes. Drain and set aside.

Heat 1.5 tablespoon avocado oil in a skillet over medium-high heat. Add the marinated chicken and sear for 5-7 minutes until golden brown and cooked through.

Combine the remaining peanut sauce, soy sauce, and chili oil for the finishing sauce. Thin if necessary with water. Divide cooked vermicelli into serving bowls and top each with seared chicken, cucumber salad, mint, and cilantro. Drizzle finishing sauce over each bowl and finish with crushed peanuts.