Cut the chicken breast into 1-inch cubes, whisk together soy sauce, garlic, brown sugar, tahini, sesame oil, vinegar, ginger, and sriracha. Marinate chicken for 15-20 minutes.

In a separate bowl, combine peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, and sriracha. Gradually add warm water to achieve desired consistency and mix until smooth.

Shred the cabbages and add to a large bowl. Toss in shredded carrots, diced red bell pepper, and edamame.

Heat a skillet and add oil. Cook the marinated chicken for 3-5 minutes until golden brown. Pour in remaining marinade and cook until chicken reaches 165°F.

Add warm chicken to the salad bowl, drizzle over the peanut dressing, and toss gently to combine.

Serve them in bowls and garnish with sesame seeds and chopped cilantro. Optionally add chopped peanuts.