In a small bowl, dissolve white sugar in ¼ cup water to create a sweet base. In a larger mixing bowl, whisk together this sugar water with fish sauce, olive oil, fresh lime juice, grated garlic, garlic chili sauce, and kosher salt until well combined. Reserve ¼ cup of this flavorful marinade for later.

Place the boneless, skinless chicken thighs into the bowl containing the remaining marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and allow the chicken to marinate at room temperature for 30 minutes.

Preheat your grill to medium, reaching a temperature of around 350°F. Remove the chicken thighs from the marinade and grill for approximately 4 minutes on each side, brushing with reserved marinade during the last minute of cooking.

While the chicken is grilling, heat extra-virgin olive oil in a skillet over high heat. Add the cut green beans and cook them undisturbed for 1-2 minutes until they start to blister, then stir and sauté for another 3-4 minutes.

To the bowl with the blistered green beans, add the halved cherry tomatoes, toasted crushed peanuts, and chopped fresh cilantro and mint leaves. Toss everything together gently to combine.

Arrange the grilled chicken thighs on a serving platter and top them with the colorful green bean salad. Serve immediately.