In a mixing bowl, combine the thinly sliced chicken breast with soy sauce, cornstarch, and minced garlic. Toss until fully coated and let sit for 10 minutes.

Heat neutral cooking oil in a skillet over medium-high heat. Cook marinated chicken for 6-8 minutes until golden brown and cooked through.

In the same skillet, add the remaining oil and spread chilled jasmine rice across the bottom. Cook undisturbed for 5-7 minutes until golden crust forms, then flip and cook for another 6-8 minutes.

Make the dressing by whisking together peanut butter, lime juice, honey, ginger, and warm water until smooth.

In a large bowl, gently toss crispy rice, cooked chicken, carrots, cabbage, cucumber, green onions, and cilantro.

Drizzle creamy peanut dressing over salad mixture, toss gently to coat, and serve immediately.