In a medium bowl, combine sliced boneless skinless chicken breast with garlic powder, ground ginger, salt, and black pepper. Mix well and let rest for about 5 minutes.

Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken, cooking for 3-4 minutes on each side until cooked through.

In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, and sesame oil. Gradually add warm water to achieve a smooth consistency.

Divide cooked brown rice or quinoa among four bowls, then layer with julienned carrots, sliced cucumber, diced bell pepper, and edamame.

Slice the cooked chicken and arrange it on top. Drizzle with peanut sauce and garnish with green onions and sesame seeds.