Cook the rice according to package directions until tender and fluffy. While the rice cooks, preheat your oven to 400°F and line a large baking sheet with parchment paper. Once the rice is done, immediately transfer it to the prepared pan and drizzle with 5 tablespoons of sesame oil and 2 tablespoons of teriyaki sauce. Toss gently to coat evenly, spreading it into a single layer. Bake for 30-40 minutes, stirring halfway through, until the rice is golden, crispy, and slightly caramelized around the edges. This creates the essential textural contrast for the salad.

While the rice crisps in the oven, prepare the dressing so the flavors can meld. Mince the garlic and ginger finely, then add them to a blender along with the olive oil, toasted sesame oil, soy sauce, rice vinegar, maple syrup, and cashew butter. Blend until completely smooth and emulsified. Taste and adjust the balance—I like to add a squeeze more lime juice if it feels too salty, as it brightens the whole dressing. Set aside at room temperature.

Shred the rotisserie chicken into bite-sized pieces, removing any excess skin if desired. Transfer the shredded chicken to a bowl and toss with 1/3 cup of teriyaki sauce until evenly coated. The glaze will add richness and umami to the chicken. Set aside and let it rest while you prep the vegetables.

Cut the Persian cucumbers into thin rounds or half-moons. Thinly slice the red cabbage into 1/8-inch ribbons for maximum crunch and better mixing. Dice the red bell pepper into small, uniform pieces. Slice the scallions on the bias, separating the white and light green parts from the dark green tops—keep them separate for better texture control when serving. Roughly chop the cilantro and crush the roasted peanuts by hand until they have varied sizes from fine crumbles to small chunks; I find crushing them by hand gives better texture than a food processor. Mince the garlic and ginger if you haven't already done so for the dressing.

Once the crispy rice is golden and has cooled slightly for about 2 minutes, transfer it to a large serving bowl. Add the teriyaki-glazed chicken from Step 3 and all the prepped vegetables from Step 4, along with the cilantro. Gently toss everything together to distribute ingredients evenly. Pour the dressing from Step 2 over the salad and toss gently but thoroughly, making sure the dressing coats everything without crushing the crispy rice. The warm rice will help the dressing coat everything beautifully.

Taste the salad and adjust seasoning as needed. If you want more heat, drizzle a small amount of sriracha over the top and gently fold it in. Divide the salad among serving bowls and garnish with the reserved dark green scallion tops and any extra crushed peanuts. Serve immediately while the rice is still crispy and warm; this contrast with the cool, fresh vegetables is what makes this salad special.