In a large mixing bowl, combine the chicken with soy sauce, cornstarch, and garlic. Let it marinate for 10 minutes.

Heat 1 tablespoon of oil in a skillet. Add the marinated chicken and cook until golden brown, about 6 to 8 minutes.

In the same skillet, add the remaining oil and heat it. Spread the rice evenly and let it cook until golden and crispy, flipping sections at intervals.

In a mixing bowl, whisk together the peanut butter, lime juice, honey, ginger, and 2 tablespoons of water until smooth.

Combine the crispy rice, chicken, cabbage, carrots, cucumber, green onions, and cilantro in a large bowl.

Pour the dressing over the salad and toss gently to coat.