Heat a tablespoon of oil in a large skillet over medium heat. Season the chicken breast with salt and pepper, then place it in the skillet. Cook for about 6-7 minutes on each side, or until fully cooked (165°F internally). Remove from skillet and let cool.

While the chicken is cooling, chop the bell peppers, carrots, and red cabbage into bite-sized pieces.

In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, and sriracha until well combined. Add water as needed for a creamy consistency.

In a large salad bowl, toss together the chopped vegetables and thinly sliced chicken. Drizzle the dressing over the top and gently toss until evenly coated.

Garnish with chopped cilantro and green onions. Serve immediately or chill for 30 minutes for enhanced flavors.