Preheat your oven to 400°F (200°C). Spread the day-old cooked rice evenly on a baking sheet, then drizzle with olive oil and sprinkle with chili crunch and sea salt. Mix to coat the rice fully, and place it in the oven. Bake for 20-25 minutes, stirring halfway through, until the rice is golden and crispy.

In a mixing bowl, combine boneless skinless chicken breasts with soy sauce, olive oil, curry powder, salt, and pepper. Heat a skillet over medium-high heat and add the chicken mixture. Cook for 5-7 minutes, turning occasionally until the chicken is fully cooked through and browned, then remove from heat and let it rest.

In a large mixing bowl, toss together the coleslaw mix, shelled edamame, sliced cucumber, roasted peanuts, and chopped fresh cilantro. Once mixed, top the salad with the crispy rice and sliced cooked chicken.

In a separate bowl, whisk together the peanut butter, honey, toasted sesame oil, apple cider vinegar, ground ginger, and optional garlic. Mix until smooth. Taste the dressing and adjust the sweetness or acidity according to your preference.

Just before serving, drizzle the creamy peanut sauce generously over your assembled Chicken Satay Crispy Rice Salad Bowls. Serve immediately for the freshest taste, adding lime wedges on top for an added burst of citrus!