• To prepare the marinade and glaze, in a mixing bowl add sweet chili sauce, brown sugar, minced garlic, sriracha, rice vinegar, fish sauce, soy sauce, Thai paste, sesame oil and freshly squeezed lime juice
• Mix it well and pour about 1/2 into a small saucepan and simmer for 10 minutes over low heat. This will make the sauce for later.
• Submerge the chicken thighs into the marinade making sure that each piece is nicely coated. 
• Leave in the bowl and set it in the fridge for 1hour or more to marinate.
• Setup the grill for 375 - 400 degrees.  You will need both indirect as well as direct heat for this cook.
• Place the marinaded chicken thighs on direct heat first to get a nice char on both sides.
• Next, move the chicken thighs over to the indirect heat to finish cooking until internal temp reaches 175 degrees.
• Remove the chicken from the grill and immediately brush on with the sauce made earlier. Let the chicken rest for 5-10 minutes before serving.

Pickling of the vegetables:

• Peel the cucumber and slice in half.  Next with the peeler, cut thin strips of cucumber.
• Fill a mason jar with the sliced cucumbers and carrots. 
• In a saucepan, add rice vinegar, water, crushed red pepper flakes, salt and vinegar.  Simmer until in starts to boil and pour the mixture into the mason jar. 
• All the mixture to cool down before serving. Refrigerate leftovers in the same jar.