For the salad dressing, combine your peanut butter, water, soy sauce, rice vinegar, fish sauce, sesame oil and honey and whisk so it's well combined. This should only take 3 minutes or so to get a good salad dressing consistency. You can also use a small food processor if you like but if you whisk vigorously enough, I don't find a need to dirty an appliance. :)
Add in your ginger, garlic and white bottoms from the green onions. Mix in well and then set aside.
Chop all your vegetables and herbs for the salad and add them to a large bowl. This will actually take you the longest so if you want to meal prep and make dinner making easier then you can do this the night before too.
Salt and pepper both sides of your chicken as needed and add your olive oil or sesame oil to the pan.
One oil had heated add your chicken to the pan and cook each side for about five minutes. Make sure your chicken is heated to the appropriate temperature before removing it from the heat and consuming it.
Once chicken has cooled for 5-10 minutes, chop it and add it to the salad.
Pour dressing over the salad and mix well.
Garnish with peanuts and additional basil, cilantro and lime as desired. Serve.