In a large pot with lid, cook the rice according to the instructions. Reserve 1/2 rice for Pineapple Pork Burritos.
While cooking, in a large skillet add olive oil over medium high heat. Add the Sliced Peppers and cook for 4-5 minutes, stirring occasionally, until softened. Remove from the skillet and reserve 2/3 cooked peppers for Thai Peanut Chicken and Pineapple Pork Burritos.
To the same skillet, add olive oil, and add the Prepped Peanut Chicken and cook for about 5 minutes each side. Add some salt as it cooks. Let the chicken char on each side (don’t move it around) until cooked through. Remove and reserve 1/2 chicken for BBQ Stuffed Baked Sweet Potatoes and Chicken Thai Zoodle Salad.
To serve, top the rice with the cooked peppers, chicken, peanuts, Green onions, and Cilantro. Drizzle with additional Peanut Sauce and a lime slice.

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