In a large bowl, combine the thinly sliced chicken breast, soy sauce, cornstarch, and minced garlic. Mix well and let sit for 10 minutes.

Heat 1 tablespoon of neutral cooking oil in a skillet over medium-high heat. Add the marinated chicken, cooking for 6–8 minutes until golden brown.

In the same skillet, add the remaining 2 tablespoons of cooking oil and heat it. Spread the chilled jasmine rice evenly in the skillet.

Let the rice cook undisturbed for 5–7 minutes until the bottom is golden and crispy.

Gently flip sections of the rice using a spatula, cooking for another 6–8 minutes until golden all over.

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

In a large mixing bowl, combine the crispy rice, cooked chicken, red cabbage, carrots, cucumber, and cilantro. Mix gently.

Pour the creamy peanut dressing over the salad. Toss gently to coat without compromising the crispness of the rice.