Vietnamese Rice Noodle Salad With Chicken

FOR THE CHICKEN & MARINADE:
▢ 1 pound boneless, skinless chicken thighs
▢ 2 cloves garlic (minced)
▢ 1 lime (juiced)
▢ 2 tablespoons fish sauce
▢ 1 tablespoon soy sauce
▢ 2 tablespoons brown sugar
▢ 1 tablespoon vegetable oil
FOR THE NUOC CHAM SAUCE:
▢ 3 cloves garlic (minced)
▢ 1 lime (juiced)
▢ 2 tablespoons rice vinegar or white vinegar
▢ 1/4 cup fish sauce
▢ 3 tablespoons sugar
▢ 1 red chili (de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha)
▢ 1/2 cup cold water
TO ASSEMBLE THE BOWLS:
▢ 7 ounces dried rice vermicelli noodles
▢ Vegetable oil
▢ 2 cups bean sprouts
▢ 1 large carrot (julienned)
▢ 1 seedless cucumber (julienned)
▢ 6 leaves romaine lettuce (finely julienned)
▢ Mint
▢ Cilantro