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To make crispy rice, preheat oven to 400°F. Toss cooked rice in 2 tsp each of avocado oil, tamari and chili crisp then spread evenly on a parchment lined baking sheet. Bake for 40-45 minutes until crispy, tossing it once midway through to ensure even cooking. Allow rice to cool before making salad.
Add chicken thighs to a bowl along with chili powder, paprika, garlic powder and salt and toss well. Add 2 tbsp olive oil to a large skillet over medium high heat. Add chicken and cook until browned on both side and cooked through, about 5-7 minutes. Remove from pan and set aside to cool.
To make dressing, combine ingredients in a bowl and whisk well.
To build salad, add cabbage, basil, cilantro, green onion, mango, tomatoes, chicken and crispy rice to a large salad bowl. Drizzle with dressing and toss well. Garnish with fresh herbs and roasted peanuts.