In a medium bowl, whisk together creamy peanut butter, water, honey, soy sauce, red curry paste, rice vinegar, fresh ginger, garlic, and crushed red pepper until smooth. Set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced yellow onion and sauté for about 3 minutes.

Add the diced chicken to the skillet, cooking for approximately 4 minutes, until the chicken is cooked through. Remove and set aside.

In the same skillet, add the remaining tablespoon of olive oil along with your chopped vegetables. Sauté for about 3-5 minutes until crisp-tender.

Return the cooked chicken and onions to the skillet, pouring in the prepared peanut sauce. Toss to coat evenly and heat through for about 2 minutes.

Stir in the dry-roasted peanuts and chopped cilantro. Spoon over a bed of warm prepared brown rice and garnish with additional peanuts and cilantro.