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Preheat your oven to 400 F.
Line a baking sheet with parchment paper and set it aside.
Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.
Toss the cooled rice with the sesame oil and teriyaki sauce.
Transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it's nice and crispy. Toss it halfway through.
While the rice is in the oven, prepare the chicken. Remove the bones from the rotisserie chicken and shred it into small pieces. Toss the shredded chicken with the teriyaki sauce.
Once the crispy rice is done, remove it from the oven and set it aside.
Prepare the salad by washing and chopping the Persian cucumbers, red cabbage, cilantro, and salted peanuts, and add them to a large bowl.
Add the teriyaki chicken and the crispy rice to the bowl with the salad.
Prepare the dressing by adding all of the dressing ingredients to a blender and blend until smooth and creamy.
Pour the dressing on top of the salad, then toss to fully combine.
Serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.