In a mixing bowl, combine the sliced boneless skinless chicken breast with soy sauce, cornstarch, and minced garlic. Toss well to coat the chicken evenly. Allow to marinate for about 10 minutes.

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

Using the same skillet, add another tablespoon of oil and spread the chilled jasmine rice evenly. Cook undisturbed for 5-7 minutes until the bottom is golden and crispy.

Gently flip the rice sections and cook for an additional 6-8 minutes until golden-brown and crispy throughout.

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

In a large mixing bowl, gently mix the cooked crispy rice, tender chicken, red cabbage, julienned carrots, cucumber slices, and green onions. Toss gently to combine.

Pour the creamy peanut dressing over the salad mixture and toss gently to coat all ingredients evenly before serving.