01 - Rinse jasmine rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until tender. Remove from heat and let stand, covered, for 5 minutes.
02 - In a medium bowl, toss the chicken pieces with soy sauce and black pepper.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Set aside.
04 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, sriracha (if using), minced garlic, and warm water until smooth. Adjust thickness with extra water if needed.
05 - Julienne carrots, slice bell pepper, cucumber, and shred cabbage.
06 - Divide cooked rice among 4 bowls. Top with chicken, carrots, bell pepper, cucumber, and cabbage. Drizzle generously with peanut sauce.
07 - Garnish with chopped peanuts, spring onions, cilantro, and lime wedges. Serve immediately.