Begin by slicing the boneless skinless chicken breast into thin pieces. In a mixing bowl, combine the chicken with soy sauce, cornstarch, and minced garlic. Allow the chicken to marinate for about 10 minutes.

In a large skillet, heat 1 tablespoon of neutral cooking oil over medium-high heat. Add the marinated chicken to the skillet in a single layer. Cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.

Add the remaining tablespoon of oil to the same skillet and increase the heat to high. Spread the chilled jasmine rice evenly, pressing it down. Cook undisturbed for 5-7 minutes until golden, then flip and cook for an additional 6-8 minutes.

In a bowl, whisk together creamy peanut butter, lime juice, honey, and grated ginger. Gradually add warm water, whisking until smooth. Adjust to taste.

In a large mixing bowl, combine the crispy rice, cooked chicken, red cabbage, carrots, cucumber, and green onions. Gently mix together.

Drizzle the peanut dressing over the salad and toss gently until all ingredients are coated without crushing the rice.