Marinate the Chicken:

Place the chicken in a bowl. Add soy sauce, mushroom soy sauce, garlic powder, and honey, and mix well.

Cover the bowl and refrigerate for about 30 minutes.

Make the Crispy Rice:

Preheat the oven to 385°F.

Line a baking sheet with parchment paper and spread the cooked rice evenly.

Add sesame oil, chili oil, chili sauce, and soy sauce, and mix gently until the rice is coated.

Spread the rice evenly on the sheet and bake for about 40 minutes, checking after 30 and 35 minutes (oven times may vary). Stir gently each time to prevent burning.

Cook the Chicken:

Heat a large skillet over medium-high heat.

Once the skillet is hot, add the cooking oil.

When the oil is hot, add the minced garlic and sauté for 30 seconds.

Add the paprika, stir, and then add the marinated chicken. Cook for about 15 minutes, until the chicken is fully cooked and golden brown.

Make the Peanut Dressing:

Heat the peanut butter in a microwave-safe bowl for 10-15 seconds until runny.

In a medium bowl, mix the warmed peanut butter with the minced ginger, rice vinegar, lime juice, sesame oil, hot water, soy glaze, and coconut aminos. Stir until fully combined. If too thick, gradually add more water until it reaches your desired consistency.

Assemble the Salad:

In a large serving bowl, combine the lettuce, cucumbers, avocado, edamame, cooked chicken, peanuts, scallions, and crispy rice.

Drizzle with the peanut dressing and toss well. Serve immediately.