Marinate the chicken with ½ a tablespoon minced ginger, ½ a tablespoon honey, 1½ tablespoons soy sauce, 2 tablespoons olive oil, brown sugar, 2 tablespoons rice wine vinegar and peanut butter for at least 1 hour.
For the rice, bring 1 cup of rice to a boil in 1 cup coconut milk and 1 cup water with salt to taste. Once rice is boiling, put on the lowest heat and simmer for 15-20 minutes until rice is cooked through. (If the coconut taste is too strong for you you can strain the rice in water to wash some of it out.)
Chop cucumbers into thin slices and combine with chopped parsley, thinly sliced red onion, ½ a tablespoon minced ginger and chopped red chili.
For the dressing combine 1 tablespoon rice wine vinegar, ½ a tablespoon of honey, 1 teaspoon sesame oil and ½ a tablespoon soy sauce.
Drizzle dressing over the cucumber salad.
After the chicken is marinated, set a grill pan to the highest heat with 1 tablespoon olive oil.
Once hot, grill chicken for approximately 3 minutes on each side depending on thickness of the cut. Remove from heat, slice the chicken into bite size pieces and sprinkle with sesame seeds.
Plate the rice first, then chicken and cucumber salad on the side. Enjoy!
Recipe by at https://seriousspice.com/thai-chicken-satay-cucumber-salad/