Combine coconut aminos, rice vinegar, sesame oil, lime juice, maple syrup, and chili garlic sauce in a large bowl.
Remove one tablespoon of marinade from the bowl and set it aside for later use with the rice.
Add the chicken to the remaining marinade.
Refrigerate and marinate for at least 30 minutes, or up to 8 hours.
Prepare brown rice now if not already cooked, using the linked recipe in the ingredient section.
Heat a large skillet over medium-high heat on the stove.
Add 1 tablespoon olive oil to the skillet, then add the zucchini and broccoli.
Cook the vegetables for 7-8 minutes, stirring occasionally, then set them aside.
Heat a grill or grill pan over medium-high heat.
Remove the chicken from the marinade and discard the marinade.
Place the chicken on the grill and cook for 4-5 minutes per side, or until its internal temperature reaches 165°F.
Remove the chicken from the grill, place it on a cutting board, and dice it.
Mix the reserved tablespoon of marinade with the prepared brown rice, then divide the rice among four bowls.
Divide the diced chicken and sautéed vegetables among each of the bowls.
Add carrots and cilantro to each bowl.
Serve the Thai peanut sauce drizzled over the bowls or on the side.
