Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

Fluff the rice with a fork and place in the refrigerator to cool. (Alternatively, you can use 1 cup of leftover cooked brown rice.)

Meanwhile, place a skillet in the oven and preheat the oven to 325°F.

When the oven comes to temperature, add the chicken thighs to the pan and return the pan to the oven.

Roast the chicken for 10 minutes, then turn the thighs over and roast for another 10 minutes (20 minutes total).

When the chicken is cooked, place the thighs on a plate and allow to cool. When the chicken is cool enough to handle, cut the thighs into 1/2 inch chunks and place in the refrigerator.

While the chicken is roasting, squeeze the roasted garlic cloves into a small bowl. Add the soy sauce, red pepper flakes, lime zest, lime juice, Tabasco, sugar, and pepper, and whisk until smooth. Place in the refrigerator to chill.

Place the snow peas, green onions, cucumber, cashews, and rice in a large bowl. Toss well.

When the chicken is at least cool (if not cold), add the diced chicken and the garlic sauce to the bowl with the vegetables and rice. Add the cilantro.

Toss until the salad is well coated with dressing and then place in the refrigerator or freezer until chilled. Serve.