Prepare the dressing. In a small jar with a tight-fitting lid, combine the lime juice, fish sauce, honey, grated garlic, and chopped chilli if using. Screw on the lid and shake vigorously until the honey has dissolved and the dressing looks slightly opaque and emulsified. Give it a sniff—it should smell pungent, sour, and sweet all at once.

Prepare your vegetables. Place the julienned carrot and sliced cucumber into a large salad bowl. The carrot should be bright orange and crisp, while the cucumber should release a faint, fresh green scent. Add the shredded chicken, tossing gently to break up any clumps. The chicken should look white and tender, with visible shreds.

Add the mango and herbs. Scatter the mango strips, sliced spring onions, chopped coriander, and torn mint over the top of the chicken mixture. The mango should be a vibrant golden-yellow, and the herbs should look perky and fresh. Don't toss yet—you want to keep the mango intact until serving.

Dress the salad. Pour the dressing evenly over the salad. You should hear a gentle sizzling sound as the dressing hits the fresh ingredients. Using your clean hands or salad servers, gently toss everything together. The mango will begin to soften slightly as it coats in the dressing, and the chicken will take on a glossy, appetising sheen.

Finish with crunch. Sprinkle the crushed roasted peanuts over the top of the dressed salad. You want an even distribution of those golden-brown, crunchy bits. Give the salad one final gentle toss, just to incorporate the peanuts without losing their texture.

Serve immediately. Plate the salad in a shallow bowl or on a platter. The final dish should look like a vibrant mosaic of green, orange, and yellow. The aromas of lime, mint, and fish sauce should hit you immediately. For the best texture, serve within 30 minutes of dressing.