In a bowl, combine minced garlic, grated ginger, red pepper flakes, lime juice, and water. Add chicken strips, ensuring complete submersion. Cover and refrigerate for at least 45 minutes, ideally 2 hours for maximum flavor penetration.

Bring a large pot of water to boil. Add Vietnamese rice noodles and cook for 5 minutes. Turn off heat and let soak another 5 minutes. Drain and rinse under cold water thoroughly. In a separate pot, heat most of the coconut milk (reserve ¼ cup) over medium heat. Stir in Thai red curry paste until dissolved. Add chicken broth, garlic, yellow curry powder, turmeric, fish sauce, and lime juice. Simmer for 2 minutes. Add drained noodles and cook for 2 minutes, allowing them to absorb the curry flavors. Transfer to a bowl, discarding excess liquid. Mix in reserved coconut milk for creaminess. Cool to room temperature and refrigerate.

Bring water to a rapid boil. Add bean sprouts and blanch for just 10-20 seconds. Immediately drain and rinse under cold water to halt cooking and preserve crunch. Toss with soy sauce, sesame oil, and sesame seeds. Refrigerate until serving.

In a small saucepan, heat water and sugar over medium heat, stirring until sugar dissolves completely. Add rice vinegar and salt, stirring until incorporated. Remove from heat and cool slightly. Place julienned cucumber and sliced red onion in a bowl. Pour pickling liquid over vegetables, add black pepper, and toss well. Refrigerate for at least 30-60 minutes to develop flavors.

Preheat grill pan over medium-high heat and brush with oil. Remove chicken from marinade and grill strips for 3-4 minutes per side until cooked through with nice char marks. Optional: sprinkle turmeric during the last minute for enhanced golden color. Let rest, then serve at room temperature.

In a bowl, whisk together garlic powder, hoisin sauce, and honey until combined. Add sesame oil and peanut butter, whisking vigorously until smooth and pourable. Add water by the tablespoon if too thick. Taste and adjust seasoning with salt if needed.

Use a julienne peeler or mandoline to create thin carrot strips. Separate butter lettuce leaves carefully, wash, and pat completely dry. Optional: cut red cabbage into small bowl shapes for an impressive presentation.

On a large platter, arrange red cabbage bowls (if using) filled with coconut curry noodles, seasoned bean sprouts, pickled cucumber salad, and julienned carrots. Place grilled chicken strips in the center. Arrange butter lettuce leaves around the platter. Serve peanut sauce in small bowls on the side with lime wedges. To eat, fill a lettuce leaf with desired fillings, drizzle with peanut sauce, wrap, and enjoy.