In a large bowl, combine the chicken pieces with vegetable oil, garlic powder, onion powder, ground ginger, salt, and black pepper. Mix well to coat the chicken evenly.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove from heat.

In a small bowl, whisk together the peanut butter, soy sauce, honey, lime juice, and coconut milk until smooth. If the sauce is too thick, add a little water to reach your desired consistency.

To assemble the bowls, divide the cooked jasmine rice among four serving bowls. Top each bowl with the cooked chicken, shredded carrots, cucumber slices, and red bell pepper.

Drizzle the peanut sauce over each bowl and sprinkle with chopped cilantro and peanuts, if using. Serve with lime wedges on the side.