Prepare the jasmine or brown rice according to package instructions.

In a medium bowl, combine the soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground ginger, and red pepper flakes (if using).

Add the sliced chicken to the marinade and let it sit for at least 15 minutes.

Heat the olive oil in a large skillet over medium heat. Add the marinated chicken and cook until fully cooked through and browned, about 6-8 minutes.

In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or brown sugar, lime juice, sesame oil, minced garlic, and red pepper flakes (if using). Add warm water a little at a time until the sauce reaches your desired consistency.

While the chicken is cooking, prepare the vegetables by shredding the carrots and red cabbage, slicing the red bell pepper and cucumber, and chopping the cilantro.

Divide the cooked rice among bowls.

Top each bowl with a portion of the cooked chicken.

Arrange the shredded carrots, red bell pepper slices, cucumber slices, and shredded red cabbage around the chicken.

Drizzle with the peanut sauce.

Garnish with chopped cilantro and any optional additional toppings like chopped peanuts, lime wedges, green onions, and fresh mint or basil if desired.