To make:
1. Set water to boil and prepare brown rice noodles per package instructions.
2. Rub chicken breasts with good olive oil and grill grill the chicken 6-8 minutes each side, until just cooked through. Cool slightly and cut diagonally in ½-inch thick bite-sized pieces.
3. In a large bowl, mix the chicken, peppers, red onion, and sugar snap peas.
4. In a small mixing bowl whisk together the Thai peanut sauce and avocado oil at a 3-to-1 ratio. Season with salt and pepper to taste.
5. Plate salads with a base of rice noodles, with chicken and vegetables on top. Pour dressing over, and top with scallions, sesame seeds, and peanuts. Add a lime wedge for fresh lime juice on top. Serve cold or at room temperature.