In a large bowl, combine the coleslaw mix, shredded cooked chicken, chopped scallions, thinly sliced red bell pepper, diced jalapeño, and roughly chopped roasted peanuts. Toss gently to blend the vibrant colors and flavors.

In a microwave-safe bowl, add the creamy peanut butter, rice vinegar, water, sriracha, and a pinch of salt. Microwave for about 15 seconds to soften the peanut butter, then whisk in the toasted sesame oil until smooth.

Drizzle the creamy peanut dressing over the salad mix. Use clean hands or large utensils to toss the salad until well-coated in dressing.

Serve immediately for the freshest taste, or cover and refrigerate for up to one day if making in advance.