Put the amaranth and rice into a small saucepan with a lid. Add 1/4 teaspoon salt and 1-1/2 cups water. Bring to a boil over high heat, cover, turn the heat to low, and cook for 20 minutes. Turn off the heat and let rest, covered, for 10 minutes. Fluff and keep warm.

Bring 6 cups water and the ginger to a boil in a saucepan over high heat. Add the chicken breasts, turn off the heat, stir, cover, and poach the chicken breasts in the hot liquid until just firm, yet springy to the touch, 12 to 15 minutes. Reserve 1/4 cup poaching liquid from the pan. Transfer the chicken to a cutting board and slice each chicken breast into 8 pieces.

Return the remaining poaching liquid to a boil and blanch the chard until tender, 3 to 4 minutes. Drain and set aside.

In a bowl, whisk together the fish sauce, 1/4 cup water, the lime juice, garlic, and honey. Whisk in the reserved poaching liquid.

To assemble, divide the amaranth rice among four wide and shallow bowls. Top each with chard, 6 chicken pieces, chile and cucumber slices, and cilantro and mint leaves. Drizzle each bowl with the citronette dressing and serve.

In a large skillet over high heat, warm 1 tablespoon of the olive oil and cook the prawns, 1 minute per side. Transfer to a plate.

Combine the fennel, celery, and cucumber in a medium bowl. Mix in the lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the red pepper flakes. Drizzle with the remaining 1 tablespoon olive oil and garnish with fennel fronds and celery leaves. Serve the prawns with the salad.