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Make the marinade in a large bowl, by combining the sesame oil with the soy sauce and the Sriracha sauce. Add the chicken breasts and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes or overnight for extra flavor.
Preheat the oven to 425F. Line a baking sheet with parchment paper.
Transfer the chicken breasts onto the prepared baking sheet and discard the marinade.
Bake the chicken in the preheated oven for 20 minutes or until the internal temperature reaches 165F. Remove the chicken from the oven and set it aside to cool down to room temperature before slicing and assembling.
While the chicken cooks, prepare the rice according to the package directions. Once cooked, fluff the rice and allow it to cool down to room temperature.
In a medium bowl, combine the peanut butter, honey, lime juice, soy sauce, garlic, and Sriracha sauce. Add one tablespoon of water and whisk to combine. Add additional hot water until the Peanut Sauce reaches the desired consistency. Store it in a dressing bottle or fill small lidded dressing containers with peanut sauce.
Line up the meal prep containers and make a base layer of rice, top it with sliced chicken breasts, shredded cabbage, carrots, cilantro, and chopped peanuts, if using. Cover with a lid.
Store the meal-prepped Thai chicken bowls in the refrigerator for up to 4 days.