In a bowl, mix together the sliced chicken, soy sauce, cornstarch, and minced garlic. Toss until fully coated, and let it sit for about 5 minutes to absorb those flavors.

Heat 1 tablespoon of neutral cooking oil in a skillet over medium heat. Cook the marinated chicken for 6-8 minutes, flipping halfway, until it’s golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add a little more oil if needed, then spread the chilled jasmine rice evenly across the pan. Cook undisturbed for 5-7 minutes, allowing the bottom to become crispy and golden.

Carefully flip the rice using a spatula or wooden spoon, cooking for another 6-8 minutes until crispy on multiple sides.

In a bowl, whisk together the creamy peanut butter, freshly squeezed lime juice, honey, grated ginger, and warm water. Mix until smooth.

In a large mixing bowl, gently combine the crispy rice, cooked chicken, red cabbage, julienned carrots, sliced cucumber, green onions, and chopped cilantro. Toss gently to mix without breaking the crispy rice.

Drizzle the creamy peanut dressing over the salad and toss everything together gently until well coated. Serve immediately for the best texture and flavor.