Thai Chicken Salad - cooking recipe

Ingredients

1/4 c. olive oil
juice of 2 fresh limes
1/4 c. soy sauce
a few hot peppers to taste (I use cayenne)
2 Tbsp. chili paste with garlic or mix 2 Tbsp. chili powder and 1/2 tsp. garlic powder with enough olive oil to make paste (optional)
2 Tbsp. rice vinegar
4 to 6 boneless chicken thighs, cooked in chicken broth until tender

Preparation

Slice chicken thighs thinly.
Marinate in mixture.
Refrigerate at least 4 hours or overnight.
Cook enough rice for 4 to 6 servings.
Chop (julienne) some carrots, sliced cucumber and scallions or red onion.
Pour chicken mixture over rice.
Garnish with vegetables and cilantro.