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Preheat the at 425F. Line a baking sheet with parchment paper.
In a large bowl, whisk the oil with the soy sauce and Sriracha sauce. Add the chicken breasts and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes or overnight for extra flavor.
Bake the chicken for 20 minutes or until the internal temperature reaches 165F. Remove the chicken and allow to rest for 5 minutes prior to slicing.
Meanwhile, prepare the Jasmine rice according to package directions.
In a medium bowl, combine the peanut butter, honey, lime juice, soy sauce, garlic, and Sriracha sauce. Add one tablespoon of water and whisk to combine. Add additional hot water until the Peanut Sauce reaches the desired consistency.
Serve sliced chicken over a bed of rice top with cabbage, carrots, cilantro, and peanuts. Drizzle with Peanut Sauce.