Combine all the ingredients for the sate chicken and refrigerate 8 hours or overnight.

For the aioli, place the egg, fresh lime juice, sea salt, and minimum amount of sriracha (if you’re using it) into a blender. Start blending on low, increasing the speed to 3 or 4 on a Vitamix, slowly add the avocado oil in a thin stream.

Continue to blend until all the oil has been added, and the aioli has become thick. At this point, taste it and see if you might want to add more sriracha. Transfer the aioli to a container and refrigerate – I used a squeeze bottle to get the cool looking lines across the salad.

For the salad, cut the lettuce into bite sized pieces, wash, and spin it dry. Transfer it to a serving bowl.

Peel 4-5 strips from each cucumber and cut off both ends. Cut the cucumber into quarters lengthwise, and then thinly slice the quarters crosswise to make triangles – add the cucumbers to the serving bowl.

Toss the grated carrots with the rice wine vinegar and maple syrup in a separate bowl and let them ‘pickle’ while you finish the recipe.

Preheat the grill over high heat.

Add the roughly chopped herbs to the serving bowl with the lettuce and cucumbers.

Place the chicken on the grill and immediately lower the heat to medium. Cook the chicken 6-8 minutes per side (the timing will depend on the size of your chicken thighs). A good way to tell if they’re ready to flip is when they’re no longer sticking to the grill, and they have nice grill marks.

When the chicken has cooled enough to handle, chop it into bite sized pieces or into strips like the photos.

Toss the carrot mixture in with the rest of the salad and serve it with the chicken.

Top each individual salad with sriracha aioli and soy sauce or coconut aminos to taste. The juices from the chicken combine with the pickled carrots, aioli and soy sauce to form a dressing.