In a mixing bowl, combine the sliced boneless skinless chicken breast with soy sauce, cornstarch, and minced garlic. Toss the chicken until fully coated, then let it marinate for about 10 minutes.

Heat 1 tablespoon of neutral cooking oil in a skillet over medium heat. Once hot, add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove it from the skillet and set aside.

In the same skillet, add the remaining tablespoon of oil and increase the heat slightly. Spread the chilled cooked jasmine rice in an even layer. Allow it to cook undisturbed for about 5-7 minutes, until the bottom is golden. Carefully flip sections of the rice to crisp other sides for an additional 6-8 minutes until you achieve a crunchy texture.

In a small bowl, whisk together creamy peanut butter, fresh lime juice, honey, minced fresh ginger, and warm water until smooth. Adjust thickness with more warm water if needed.

In a large mixing bowl, gently combine the crispy rice, cooked chicken, shredded red cabbage, grated carrots, sliced cucumber, chopped green onions, and fresh cilantro. Toss carefully to keep the rice crispy.

Pour the prepared peanut dressing over the salad mixture and gently toss it to coat the ingredients without breaking the crispy rice. Serve immediately.