Cook the jasmine rice according to package instructions and set aside.

In a bowl, whisk together the peanut butter, soy sauce, honey, lime juice, garlic powder, ground ginger, red pepper flakes (if using), and coconut milk until smooth.

Cut the chicken thighs into bite-sized pieces and marinate them in half of the peanut sauce mixture for at least 30 minutes.

Heat a large skillet over medium-high heat and add the marinated chicken. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown.

To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the cooked chicken, shredded carrots, sliced cucumber, chopped cilantro, and green onions.

Drizzle the remaining peanut sauce over the top and serve with lime wedges on the side.