Rice

• 3 cups cooked rice (day-old jasmine rice preferred; basmati or white rice also works)
• 2 tablespoons olive oil
• 1 tablespoon chili crunch (or to taste)
• 1 teaspoon sea salt (or to taste)

Chicken

• 1 to 1 ½ pounds boneless skinless chicken breasts, diced into bite-sized pieces (boneless skinless chicken thighs may be substituted)
• 1 to 2 tablespoons soy sauce (reduced sodium preferred)
• 1 tablespoon olive oil
• 2 to 3 teaspoons curry powder (or to taste; can substitute all-purpose poultry seasoning or favorite spice blend)
• ½ teaspoon salt (or to taste)
• ½ teaspoon freshly ground black pepper (or to taste)
• Olive oil, for cooking the chicken

Salad

• 2 cups coleslaw mix (or mixture of green and red cabbage, as desired)
• 1 cup shelled edamame, cooked and cooled
• 1 cup sliced cucumber (English cucumber, unpeeled and unseeded)
• 3 green onions, trimmed and sliced on the bias
• ½ cup roasted salted peanuts, roughly chopped
• ¼ cup fresh cilantro leaves, roughly chopped (or fresh basil as a swap)
• Salt, to taste
• Freshly ground black pepper, to taste

Peanut Sauce Dressing

• ⅓ cup creamy peanut butter (heaping, natural or standard creamy works; almond, cashew, or seed butters can substitute)
• ¼ cup honey (or to taste)
• ¼ cup toasted sesame oil
• 2 tablespoons apple cider vinegar
• 1 to 2 teaspoons ground ginger (or to taste)
• 1 teaspoon salt (or to taste)
• 1 teaspoon freshly ground black pepper (or to taste)
• 1 clove garlic, finely minced or pressed (optional)
• Pinch of cayenne pepper (optional and to taste)
• Optional: 2 to 4 tablespoons coconut milk (to thin consistency if desired)