1. Drizzle the chicken thighs with a bit of oil and generously season with salt and pepper. Air fry for ~20 minutes, flipping half way, or until the chicken reaches an internal temp of 165 degrees F.
2. Bring a large pot of water to a boil. Cook the thin rice noodles as per package directions. When finished, run under cold water.
3. Assemble the freshie dressing in a small bowl or mason jar. Mix well until the honey is dissolved and the dressing is liquid.
4. While the chicken is cooking, take that time to chop all of the vegetables, mangoes, and garnishes.
5. Assemble the salad by combining the veggies, sliced mango, cooked and cooled rice noodles, sliced chicken thigh, and the dressing. Lightly mix. Top with some finely chopped cilantro and roasted peanuts for garnish. Enjoy!