In a medium bowl, combine the sliced boneless skinless chicken breast, soy sauce, cornstarch, and minced fresh garlic. Stir well and let marinate for about 15 minutes.

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

In the same skillet, add another tablespoon of oil, then add the chilled jasmine rice. Cook undisturbed for 5-7 minutes until golden and crispy, then flip and cook for another 6-8 minutes.

In a separate bowl, whisk together the creamy peanut butter, fresh lime juice, honey, grated ginger, and warm water to achieve a smooth consistency.

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

Drizzle the creamy peanut dressing over the salad and toss gently to coat the ingredients.