In a medium bowl, combine thinly sliced boneless skinless chicken breast with soy sauce, cornstarch, and minced garlic. Mix until coated and let sit for 5-10 minutes.

Heat 1 tablespoon of neutral cooking oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes until golden brown.

In the same skillet, add another tablespoon of neutral cooking oil and heat it. This will prepare for crispy rice.

Spread chilled cooked jasmine rice evenly in the skillet and press down. Cook undisturbed for about 5-7 minutes until the bottom is golden.

Once crispy, carefully flip sections of the rice and continue cooking for another 6-8 minutes until golden brown throughout.

In a small bowl, whisk together creamy peanut butter, fresh lime juice, honey, minced ginger, and warm water until smooth.

In a large bowl, gently mix together crispy rice, cooked chicken, shredded red cabbage, julienned carrots, sliced cucumber, chopped green onions, and fresh cilantro.

Pour peanut dressing over the salad and toss gently until all ingredients are coated. Serve immediately.