In a mixing bowl, combine thinly sliced boneless chicken breast with soy sauce, cornstarch, and freshly minced garlic. Toss until chicken is well coated, and marinate for 10 minutes.

Heat 1 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 and cooked through.

In the same skillet, add the remaining cooking oil. Spread the chilled jasmine rice evenly and cook for 5-7 minutes until golden and crispy on the bottom.

Flip sections of the rice and cook for another 6-8 minutes until crispy and golden on multiple sides.

In a separate bowl, whisk together creamy peanut butter, lime juice, honey, and ginger. Gradually add warm water until dressing is smooth and pourable.

In a large mixing bowl, combine the crispy rice, cooked chicken, red cabbage, carrots, cucumber, and cilantro. Toss gently to mix.

Pour the creamy peanut dressing over the salad mixture and gently toss until evenly coated.