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In a medium bowl, whisk together the sauce ingredients until smooth: the peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes. Set aside.
Make the stir-fry: In a deep, large nonstick skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot, but not yet smoking, add the onion and cook until fragrant and beginning to soften, about 3 minutes. Add the chicken and sauté, stirring occasionally, until fully cooked through, about 4 minutes. The centers of the pieces will no longer be pink and the juices should run clear when a piece is cut. Remove the chicken and onion from the skillet and set aside.
With a paper towel, carefully wipe the skillet clean. Add the remaining 1 tablespoon oil, then add the mixed vegetables. Sauté until the vegetables are crisp-tender, 7 to 8 minutes, depending on the vegetables selected.
Return the chicken and onion to the skillet. Add the peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes. Stir in the peanuts and cilantro. Taste and adjust as needed, adding additional soy sauce or red pepper flakes. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.