Rinse and pat dry the chicken breast, then slice it into small, even pieces. Heat a tablespoon of oil in a medium skillet over medium heat and add the chicken. Sauté for 6–8 minutes, stirring occasionally, until golden brown and cooked through.

While the chicken is cooking, bring a pot of lightly salted water to a boil. Add the Jasmine rice and cook according to package instructions, around 10–15 minutes. Ensure it remains al dente.

Dice the red bell pepper, slice the cucumber into thin rounds, and grate the carrots.

In a medium bowl, combine the peanut butter, coconut milk, lime juice, soy sauce, and minced garlic. Whisk until smooth, adjusting the consistency with more coconut milk if needed.

In a large mixing bowl, combine cooked rice, sautéed chicken, and chopped vegetables. Drizzle the dressing over and gently toss everything together.

Plate your salad generously, top with roasted peanuts and fresh cilantro. Serve immediately.