To make the sauce: Combine all ingredients in a blender or glass jar and mix until smooth. Add water as needed to thin.In a large skillet, toss the chicken with toasted sesame oil, fresh ginger, and scallions. Set over medium-high heat. Cook until crispy, about 5 minutes. Add the butter, tamari/soy sauce, and garlic. Cook another minute, then remove the chicken from the skillet.In a bowl, toss the mango, pickled sushi ginger, lime zest and juice, cilantro, basil, and a pinch of salt. Serve the chicken and peanut sauce over bowls of rice. Add the mango and slices of avocado. Add extra peanut sauce. Enjoy!!