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Whisk together garlic, soy sauce, Chinese vinegar, salt, sugar, peanut butter, sesame oil and chili oil in a bowl and set aside.
Place the chicken breasts in the bottom of a large pot and add in the ginger slices.
Fill the pot with water enough to cover the chicken with 1-inch of water.
Bring the water to a soft boil, once boiling, reduce to a simmer and let cook 15-20 minutes (if in quarters) or 10-15 minutes (if is 2-inch strips).
While the chicken is being boiled, shred two Japanese cucumbers with a grater, transfer into a large mixing bowl and set aside.
When the center of the chicken reaches 165 degrees F (check with a thermometer), transfer the chicken onto a plate and pull into shreds with hands or two forks.
Move the shredded chicken into the mixing bowl over the cucumbers and pour the sauce on top.
Mix well, transfer to a large plate, top with sesame seeds to serve and enjoy!