Rinse jasmine rice under cold water until water runs clear.

In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, stir once, then cover and reduce heat to low. Simmer for 15 minutes.

Remove rice from heat and let steam, covered, for 10 minutes. Fluff with a fork.

In a large skillet, heat olive oil over medium high heat. Add diced chicken, soy sauce, black pepper, and minced garlic. Sauté for 6 to 8 minutes until chicken is golden and cooked through.

In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, and chili flakes. Add warm water, 1 tablespoon at a time, until desired consistency is reached.

Divide coconut rice among four bowls. Top each with sautéed chicken, red cabbage, carrots, and cilantro.

Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and serve with lime wedges.