Whisk together peanut butter, soy sauce, lime juice, honey, and sriracha in a medium bowl. Gradually add warm water until you achieve a smooth, pourable consistency. The sauce should coat the back of a spoon but flow easily. Taste and adjust seasoning - more lime for brightness, honey for sweetness, or sriracha for heat.

Heat oil in a large skillet over medium-high heat. The oil should shimmer but not smoke. Add chicken pieces in a single layer, avoiding overcrowding. Cook for 4-5 minutes without moving them - this creates that beautiful golden crust. Flip and cook another 3-4 minutes until golden brown and cooked through.

Push chicken to one side of the pan and add minced garlic and grated ginger to the empty space. Cook for 30 seconds until fragrant. Stir everything together, then add soy sauce and lime juice. Cook for another minute, allowing the flavors to meld and the sauce to coat the chicken.

Divide warm jasmine rice among four bowls. Arrange the cooked chicken, diced cucumber, sliced bell pepper, julienned carrots, and shredded cabbage in separate sections around each bowl.

Drizzle the peanut sauce generously over each bowl. Sprinkle with fresh cilantro and crushed peanuts for texture. Serve with lime wedges so everyone can add that final burst of citrusy brightness to their liking.