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

Heat 1 tablespoon of neutral cooking oil in a skillet over medium heat. Add marinated chicken, cooking for 6-8 minutes until golden brown and cooked through. Transfer to a plate.

Add remaining tablespoon of oil in the same skillet and increase heat to medium-high. Spread chilled jasmine rice evenly. Cook undisturbed for about 5-7 minutes until golden and crispy.

Flip sections of rice carefully with a spatula, cooking for another 6-8 minutes until all sides are crispy.

In a separate bowl, whisk together creamy peanut butter, fresh lime juice, honey, finely grated ginger, and warm water until smooth.

In a large mixing bowl, combine crispy rice, cooked chicken, red cabbage, carrots, cucumber, and cilantro. Gently fold together.

Drizzle the creamy peanut dressing over the salad mixture and toss gently until well-coated.