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Line a 6-quart with a liner if using one. I prefer to use liners for easy cleanup.
Drizzle olive oil over bottom of the liner or slow cooker.
To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
To a medium bowl, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, garlic, optional cayenne, and whisk to combine.
Pour mixture over the chicken, using a spoon to distribute the sauce if necessary, making sure all pieces are coated.
Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours.
Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with peanuts, optional cilantro, optional green onions, and serve immediately.