In a mixing bowl, combine the thinly sliced boneless skinless chicken breast with soy sauce, cornstarch, and minced garlic. Mix until the chicken is evenly coated. Let it marinate for about 10 minutes.

Heat a tablespoon of neutral cooking oil in a large skillet over medium-high heat. Once the oil shimmers, add the marinated chicken to the hot skillet, cooking for about 6-8 minutes. Remove the chicken from the skillet and set it aside.

In the same skillet, add another tablespoon of oil if necessary and spread the chilled jasmine rice evenly. Allow it to cook undisturbed for 5-7 minutes until the bottom is golden brown and crispy.

While the rice crisps, whisk together creamy peanut butter, fresh lime juice, honey, grated fresh ginger, and warm water in a bowl until smooth and well combined.

In a large mixing bowl, combine the crispy rice, cooked chicken, thinly sliced red cabbage, julienned carrots, sliced cucumber, and chopped green onions. Toss until evenly distributed.

Pour the creamy peanut dressing over the salad and gently toss everything together. Your Chicken Crispy Rice Salad is now ready to serve!