Add the low-sodium soy sauce or tamari, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, fresh grated ginger, sriracha, and sesame seeds to a bowl. Stir until well combined. Add the chicken breast and coat thoroughly with the marinade.

1. Cook the marinated chicken using the cooking method called for in the recipe until fully cooked through. Allow the chicken to rest briefly before slicing or cutting it into bite-sized pieces.
2. Combine the shredded purple cabbage, shredded green cabbage, shredded carrot, sliced red bell pepper, shelled edamame, diced green onion, and chopped cilantro in a large bowl. Toss gently until evenly distributed.
3. In a separate bowl, combine the natural creamy peanut butter, rice vinegar, honey, toasted sesame oil, low-sodium soy sauce or tamari, fresh grated ginger, minced garlic, and sriracha. Stir until smooth. Gradually add the warm water until the dressing reaches a pourable consistency.
4. Add the cooked chicken to the prepared cabbage mixture. Toss gently to distribute the chicken and vegetables. Add the chopped peanuts, then drizzle over the peanut dressing and toss until everything is lightly coated. Serve while the vegetables are crisp.