Preheat the oven to 350 degrees. \nRemove chicken from the packaging and place in a mixing bowl or resealable zip-top bag. Toss with ⅓ cup This Little Goat went to Southeast Asia sauce until well coated. Set aside to marinate for at least 30 minutes, up to a day ahead (the longer the better!).\nIn a small mixing bowl, whisk together the remaining ⅓ cup Southeast Asia sauce, ½ cup Kewpie mayo and the juice from 1 lime (about 1 tablespoon fresh lime juice). Slice the remaining lime into wedges. Set both aside for serving. \nHeat a large, oven-safe skillet over medium-high heat and coat with a drizzle of cooking oil. Once hot, place the chicken in the pan. Sear until golden brown on each side, about 3-5 minutes per side.\nTransfer chicken to the oven until cooked through, about 8-10 minutes more. \nMeanwhile, cook your vermicelli noodles in a pot of boiling water until tender, about 2-3 minutes, stirring to prevent the noodles from sticking. Drain, toss with a drizzle of oil to prevent the noodles from sticking and set aside until ready to serve. \nRemove chicken from the oven and let rest for at least 5 minutes. Then, slice into 1-inch thick strips. \nServe sliced chicken on top of Crispy Green Leaf lettuce alongside vermicelli noodles, sliced cucumber, lime wedges, fresh herbs, This Little Goat went to Thailand Everything Crunch and Southeast Asia mayo dipping sauce. Load up your lettuce wraps and dig in!