Rinse rice thoroughly, add water at about 125 ml per serving. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and cook for 35 minutes.

Cut lime into quarters.

Peel carrot, slice thin, then julienne.

Transfer to a small bowl, season lightly with salt, add juice of one lime wedge and about one-third of soy sauce.

Lightly salt chicken fillet and pat dry with paper towel.

Heat a spoon of vegetable oil in frying pan over medium heat. Cook chicken breast, turning and pressing gently with a spatula, until done, about 6 minutes per side.

While chicken cooks, move on to the next step.

Once ready, transfer from frying pan and let rest while you prepare the garnish.

In a small bowl, combine peanut butter, sweet chili sauce, juice of a quarter lime, and remaining soy sauce.

Mix well, adding a couple of spoons water gradually to make consistency more runny and comfortable.

Taste and adjust for salt and acidity, adding more lime juice if needed.

Once rice is cooked, turn off heat and fold in spinach right in saucepan so it wilts a bit, then add carrot along with marinade.

Slice chicken into strips to serve as a bowl.

Arrange chicken breast over rice with vegetables, drizzle sauce on top or serve it on the side for dipping.

Serve with remaining lime wedges.