In a 12” pan or skillet, heat oil over medium heat. Add one tablespoon soy sauce. Add chicken to pan and cook until brown on both sides (doesn't need to be cooked through). Stir in garlic and cook one additional minute.
Add rice, water, lime juice, carrots, cabbage and bell pepper to the skillet. Bring to a boil, reduce heat to low and cover with a lid. Cook for 18 minutes.
Add greens and remaining 2 tablespoons of soy sauce, stir and cook for an addition three to five minutes, until rice is cooked through and greens are wilted.
To make the peanut sauce, whisk together the soy sauce, honey, lime juice, red pepper flakes and peanut butter. Add water, 1 tablespoon at a time, until desired consistency is reached.
Drizzle peanut sauce over rice, garnish with peanuts and cilantro. Enjoy!
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.