Glaze – ▢¼ cup (60 ml) tamari or soy sauce – ▢¼ cup (113 g) unsalted roasted peanuts, crushed to crumbs in a blender or food processor – ▢3 tablespoons (45 g) light brown sugar – ▢2 tablespoons (30 g) chili garlic sauce – ▢1 tablespoon grated fresh ginger Chicken – ▢6 boneless, skinless chicken thigh – ▢2 tablespoons (30 ml) toasted sesame oil or roasted peanut oil – ▢2 tablespoons (30 ml) hoisin sauce – ▢1 teaspoon ground coriander – ▢½ teaspoon kosher salt – ▢¼-½ teaspoon ground cayenne pepper, to taste – ▢1 lime, sliced into wedge For serving – ▢4 Persian or baby cucumbers, diced – ▢1 tablespoon (15 ml) sesame oil or roasted peanut oil – ▢3 green onions (white and green parts), sliced – ▢1 teaspoon Korean chili pepper (gochugaru) or crushed red chili – ▢4 cups (744 g) cooked rice (optional)