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

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

In the same skillet, add another tablespoon of oil, then spread the chilled jasmine rice evenly and cook undisturbed for about 5-7 minutes.

Gently flip sections of the rice and continue to cook for another 6-8 minutes until crispy on multiple sides.

To make the creamy peanut dressing, whisk together peanut butter, lime juice, honey, ginger, and warm water, adjusting the thickness as needed.

In a large mixing bowl, combine crispy rice, cooked chicken, red cabbage, carrots, cucumber, green onions, and cilantro, tossing gently.

Pour the creamy peanut dressing over the salad and toss until everything is coated.