In a medium bowl, toss the sliced boneless skinless chicken breast with garlic powder, ground ginger, salt, and black pepper until evenly coated. Allow the chicken to marinate for about 5 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the marinated chicken slices and cook for 3–4 minutes on each side, until golden brown and the internal temperature reaches 165°F.

In a small bowl, whisk together 1/3 cup creamy peanut butter, 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 teaspoon sesame oil. Gradually stir in warm water, one tablespoon at a time, until you achieve a smooth consistency.

Divide the cooked brown rice or quinoa among serving bowls. Arrange julienned carrots, sliced cucumber, thinly sliced bell pepper, and shelled edamame over the grains.

Place the cooked chicken on top of the vibrant vegetables in each bowl. Drizzle the peanut sauce over the Buddha bowls and garnish with chopped green onions and sesame seeds.