Make the pickles: In a bowl, combine the vinegar, honey, sesame oil, fish sauce and sriracha, whisking until the honey is dissolved. Fold in the sliced vegetables until fully coated, adding more vinegar to cover fully. Marinate for 24 hours before using.
Blend all of the marinade ingredients in a blender until smooth. Coat the chicken in the marinade and marinate overnight or for at least 4 hours.
Preheat the oven to 350°F.
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Dice the chicken.
Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for about 20 minutes, until tender. Stir in the cilantro. Season with salt and pepper.
In a small bowl, whisk together the sauce ingredients until the sugar is dissolved.
To serve, divide the rice between bowls. Top with chicken and spicy pickles and drizzle with sauce.