• Trim fat and any skin or bone from the thighs. Place in a shallow bowl or in a gallon sized Ziploc bag. Pour the marinade in. Use the teriyaki blend or create one of your own using the soy sauce, oil, ginger and garlic. Marinade for at least 1-2 hours in the refrigerator, or overnight.
• **Pro-tip - Sometimes I freeze the chicken at this point, in the marinade. When I am ready to make it, I thaw the chicken in the fridge for a day or two. It marinates as it thaws.
• While the chicken is marinating, prep the pickled veggies. Peel and cut up the jicama. Peel with a peeler or paring knife. Slice into large round pieces about a ¼ inch wide, then slice into matchsticks. Place the Jicama straws into a dish and the carrots in another.
• In a small to medium sized saucepan, measure the pickling solution ingredients. The water, both vinegars, sugar and salt. Let it come to a simmer and make sure the sugar and salt have dissolved. Pour half of the solution over the jicama and the other half over the carrots. Cover each and chill them in the refrigerator.
• Grill the thighs at 450° for 5-6 minutes on each side or broil in the oven at 500° with the oven rack at the first or second level from the top. Leave the oven cracked open as you broil. Broil 6-7 minutes on each side, watching closely.
• Slice the grilled chicken into thin slices. Set aside.
• Measure all the chili lime sauce ingredients into a medium sized mixing bowl and whisk together. Set aside. Stir before serving, as it does tend to settle.
• Cook the rice noodles according to the package. Rinse with cold water, let it in a little cold water till service to keep them from sticking.
• Wash and thinly slice Romain lettuce. I like to mix in roughly chopped leafy green mix lettuce in.
• Partially peel an English cucumber by peeling down a strip, then skip over a ¼ inch before peeling down another strip. Slice into matchsticks like the Jicama by slicing into round coins, then stack a few rounds at a time, then cut down in rows to make little sticks.
• Clean and remove dead skin on a bunch of green onions. Trim off ends. Thinly slice.

Build a Bowl

• Start with about 1 cup of lettuce. Then add ½ - 1 cup of rice noodles.
• Next add on about ¾ -1 cup of the sliced chicken. Now add the veggies! Pickled jicama and carrots, cucumber and green onions.
• Drizzle the chili lime dressing over the top, to taste. I do about a ½ cup for the size of bowl that I use.