In a small mixing bowl, whisk together the peanut butter, soy sauce, fish sauce, sweet chili sauce and grater ginger.

Add two tablespoons of water and whisk to make a creamy sauce consistency.

If the mixture is too thick, add up to two additional tablespoons of water, one tablespoon at a time, until the sauce is your desired thickness.

Let the sauce rest for at least 30 minutes before serving. (Can be made a day in advance.)

Whisk the sauce just before adding it to the bowl.

Cook the rice according to package instructions.

While the rice is cooking, halve the cucumbers lengthwise and slice into thin half moons.

Slice the scallions into thin rounds.

When the rice is cooked, divide between six large serving bowls.

Top the rice with the cabbage.

Sprinkle with the cucumber slices and scallions and top with the shredded chicken.