In a mixing bowl, combine thinly sliced chicken breast, soy sauce, cornstarch, and minced garlic. Stir well to ensure that each piece is evenly coated. Allow the chicken to marinate for about 10 minutes.

Heat 1 tablespoon of neutral cooking oil in a large skillet over medium-high heat. Once hot, add the marinated chicken and sauté for 6-8 minutes until golden brown and fully cooked.

Add the remaining oil to the same skillet and reduce the heat to medium. Spread the chilled jasmine rice evenly across the skillet without stirring. Let it cook undisturbed for 5-7 minutes until the bottom is golden.

In a medium bowl, whisk together the creamy peanut butter, fresh lime juice, honey, grated ginger, and 2 tablespoons of warm water until smooth. Adjust with more warm water as needed.

In a large mixing bowl, combine the crispy rice, cooked chicken, finely sliced red cabbage, julienned carrots, sliced cucumber, and chopped green onions. Gently toss the ingredients together.

Pour the creamy peanut dressing over the salad mixture, then gently toss everything together to coat without breaking them apart.