Season the chicken breasts with soy sauce, sesame oil, garlic powder, and black pepper. Heat a large skillet over medium-high heat and cook chicken breasts for 6-7 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice into thin strips.

For the crispy rice, heat vegetable oil in the same skillet over medium-high heat. Spread the cooled rice in an even layer and sprinkle with salt. Cook undisturbed for 3-4 minutes until golden edges form. Press down gently with a spatula, stir, and cook another 3-4 minutes until crispy. Remove from heat and let cool to room temperature.

Make the peanut dressing by whisking together peanut butter, rice vinegar, soy sauce, honey, sesame oil, minced garlic, and grated ginger in a small bowl. Add water one tablespoon at a time until smooth and pourable.

In a large bowl, combine mixed greens, carrots, cucumber, red bell pepper, cilantro, and green onions. Add the sliced chicken and cooled crispy rice, then drizzle with peanut dressing and toss gently. Top with chopped roasted peanuts just before serving.