In a bowl, combine sliced boneless skinless chicken breast with soy sauce, cornstarch, and minced garlic. Toss the mixture until the chicken is well-coated and let it marinate for about 5 minutes.

Heat 1 tablespoon of neutral cooking oil in a skillet over medium heat. Add the marinated chicken and cook for about 6-8 minutes until it turns golden brown. Transfer the chicken to a plate and set aside.

In the same skillet, add another tablespoon of oil and spread the chilled, cooked jasmine rice evenly across the bottom. Let it cook undisturbed for 5-7 minutes until the bottom layer is golden.

Carefully flip sections of the rice using a spatula, cooking for an additional 6-8 minutes until all sides are crispy and golden brown.

In a mixing bowl, whisk together creamy peanut butter, fresh lime juice, honey, grated ginger, and enough warm water for a smooth consistency.

In a large bowl, gently mix the crispy rice, cooked chicken, red cabbage, carrots, cucumber, green onions, and cilantro.

Pour the creamy peanut dressing over the salad ingredients and toss gently to ensure everything is well-coated.