Start by cooking the rice noodles according to package instructions. Drain and set aside.

In a medium bowl, whisk together the peanut butter, soy sauce, honey, lime juice, sesame oil, garlic powder, ground ginger, and crushed red pepper flakes until smooth.

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

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 6-8 minutes, or until fully cooked and golden brown.

To assemble the bowls, divide the cooked rice noodles among four bowls. Top each bowl with cooked chicken, shredded carrots, sliced cucumber, and red bell pepper.

Drizzle the remaining peanut sauce over the bowls and garnish with chopped cilantro, green onions, and crushed peanuts.

Serve with lime wedges on the side for an extra burst of flavor.