In a large mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, Sriracha, and sesame oil until smooth. If the dressing is too thick, gradually add 2-4 tablespoons of water until it reaches a pourable, yet creamy, consistency.

Reserve half of the peanut dressing (about 1/2 cup) for serving. This will be your finished dressing.

Add the cubed chicken breast to the remaining peanut mixture in the bowl. Toss to coat thoroughly. Let the chicken marinate for at least 15 minutes while you prepare the other bowl components, or up to 30 minutes for more flavor.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on all sides. (Alternatively, you can air fry the chicken at 375°F (190°C) for 12-15 minutes, shaking the basket halfway, until cooked).

While the chicken is cooking, ensure your brown rice is cooked according to package instructions. If using frozen edamame, cook it briefly in boiling water or microwave until tender, then drain.

Prepare all your fresh vegetables: shred the red cabbage and carrots, dice or thinly slice the cucumber, and thinly slice the bell pepper. Chop the fresh cilantro.

Divide the cooked brown rice evenly among four serving bowls.

Arrange the cooked peanut chicken, shredded red cabbage, carrots, cucumber, edamame, and bell pepper artfully over the rice in each bowl.

Generously drizzle each bowl with the reserved creamy peanut dressing.

Garnish with chopped roasted peanuts, a sprinkle of sesame seeds, and a fresh lime wedge for squeezing. Serve immediately and enjoy!