Begin by seasoning the sliced boneless skinless chicken breast with garlic powder, ground ginger, salt, and black pepper. Allow it to marinate for about 5 minutes.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook for 3-4 minutes per side until golden brown.

Prepare the creamy peanut sauce by whisking together creamy peanut butter, low-sodium soy sauce, rice vinegar, honey, and sesame oil. Gradually add warm water until the desired consistency is achieved.

Divide the cooked brown rice or quinoa among serving bowls as the base.

Artfully arrange the julienned carrots, thinly sliced English cucumber, red bell pepper, and edamame on top of the rice or quinoa.

Top each bowl with cooked chicken strips. Drizzle generously with the creamy peanut sauce and sprinkle with chopped green onions and sesame seeds.

Serve immediately for the best texture and flavor.