Prepare the Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, sriracha, garlic, and ginger. Gradually add coconut milk or water to achieve a smooth, pourable consistency. Set aside.

Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Stir-Fry the Vegetables: In the same skillet, add a bit more oil if needed. Add the red bell pepper, broccoli, carrot, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.

Combine and Cook: Return the cooked chicken to the skillet with the vegetables. Pour the prepared peanut sauce over the chicken and vegetables. Stir well to coat everything in the sauce. Cook for an additional 2-3 minutes until everything is heated through and the flavors meld together.

Serve: Transfer the Thai Peanut Chicken to a serving dish. Garnish with chopped roasted peanuts, fresh cilantro, and lime wedges. Serve hot over steamed jasmine rice or noodles for a complete meal.