Pat the chicken cutlets dry with paper towels: Season both sides evenly with the salt, black pepper, and garlic powder.

In a small bowl, whisk together the lime juice, fish sauce, brown sugar, rice vinegar, neutral oil, garlic, and sliced red chile if using. Continue whisking until most of the sugar dissolves.

The dressing should taste bright, salty, slightly sweet, and tangy. If it seems too sharp, add another teaspoon of brown sugar; if it seems too sweet, add a small squeeze of lime.

Heat 1 tablespoon (15 ml) neutral oil in a 12-inch skillet over medium-high heat until shimmering.

Add the chicken cutlets in a single layer: Cook for 3 to 4 minutes on the first side, until golden brown and easy to release from the skillet.

Turn the chicken and cook for another 2 to 4 minutes, until the thickest part reaches 165°F (74°C). Transfer to a clean plate.

Let the chicken rest for 10 minutes. This helps retain moisture and prevents very hot meat from softening the cucumbers.

Halve the cucumbers lengthwise and slice them thinly: If they release a noticeable amount of liquid, blot them lightly with clean paper towels.

Add the cucumbers, shredded carrots, red onion, green onions, cilantro, and mint to a large mixing bowl.

Cut the rested chicken across the grain into thin strips or bite-size pieces.

Add the sliced chicken to the cucumber mixture: If you prefer a colder salad, let the sliced chicken cool for another few minutes before combining.

Pour about three-quarters of the dressing over the salad and toss gently until the ingredients are lightly coated.

Fold in the chopped peanuts just before serving so they stay crunchy.

Taste and add more dressing as needed: Garnish with lime wedges, additional chile, or extra peanuts if desired, and serve promptly.