Heat a large skillet over medium-high heat and add a generous drizzle of oil. Once hot, add your cooked rice in an even layer. Cook for about 5–7 minutes or until golden and crispy on the bottom, then flip and cook for another 3–5 minutes until both sides are nicely crisped. Set the crispy rice aside.

In the same skillet, add a little more oil if necessary and heat over medium. Season your chicken pieces with salt and pepper, then cook for about 6–8 minutes, turning occasionally, until golden brown and cooked through. Slice the chicken into bite-sized pieces and set aside.

While the chicken cooks, wash and prepare your vegetables. Dice the cucumber and grate or julienne the carrots. Finely chop any aromatic herbs to enhance the salad's freshness.

In a medium bowl, whisk together peanut butter, your choice of sweetener, and vinegar. Mix until smooth and creamy. Taste and adjust sweetness if desired.

In a large serving bowl, combine the crispy rice, sliced chicken, diced cucumber, shredded carrots, and chopped herbs. Drizzle the peanut dressing over the top and toss gently to coat.