Rinse jasmine rice under cold water in a fine-mesh strainer until water runs completely clear, about 60 to 90 seconds. Combine rinsed rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stir once, reduce to low, and cover tightly. Simmer for exactly 15 minutes without lifting the lid.

Remove saucepan from heat entirely. Keep covered and let rice steam undisturbed for 10 minutes. Fluff with a fork just before serving.

While rice rests, heat olive oil in a large skillet over medium-high heat until shimmering. Add diced chicken in a single layer. Add soy sauce, black pepper, and minced garlic. Cook for 6 to 8 minutes, turning occasionally, until chicken is golden and cooked through to an internal temperature of 165 degrees F. Remove from heat.

In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, and minced garlic until smooth. Add warm water one tablespoon at a time until sauce reaches an easy drizzling consistency. Stir in chili flakes if using.

Divide coconut rice evenly among four bowls. Top each with sauteed chicken, sliced red cabbage, and shredded carrots. Drizzle generously with peanut sauce. Finish with fresh cilantro, chopped roasted peanuts, and a lime wedge on the side.