Whisk peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger until smooth. Add warm water to reach desired consistency.

Pound chicken breasts to an even 1/2-inch thickness.

Set up a breading station: flour in one bowl, beaten eggs in the second, and Panko mixed with garlic powder, salt, and pepper in the third.

Coat chicken in flour, dip in eggs, and press firmly into the Panko mixture.

Heat oil in a skillet over medium-high heat. Fry chicken for 4-5 minutes per side until golden and cooked through. Let rest, then slice.

In a large bowl, combine lettuce, cabbage, edamame, carrots, cilantro, and green onions.

Top the salad base with sliced chicken and roasted cashews.

Drizzle generously with peanut dressing and serve immediately.