In a small bowl, stir together the peanut butter, soy sauce, rice vinegar, honey, curry powder, garlic powder and ginger powder until smooth. Set aside.

Heat a large non-stick rimmed skillet on medium-high heat and add ½ Tbsp. olive oil.

Once oil is hot, add chicken cube pieces, keeping space in between, and sprinkle with salt and pepper. Cook until browned on one side, about 3-4 minutes. If you have extra chicken, this may need to be done in batches.

Using kitchen tongs, flip chicken pieces over and cook until chicken is cooked through and brown on the other side, about 3-4 minutes. Once chicken is cooked, remove to a clean plate and return pan to heat.

Reduce heat to medium and add remaining ½ Tbsp. olive oil. Once hot, add chopped onion and cook for 3-4 minutes.

Add coleslaw mix and red bell pepper and stir, continuing to cook until the cabbage is wilted, about 7-8 minutes.

Stir in cooked chicken and any of their juices along with most of your peanut sauce (save some peanut sauce to drizzle on at the end). Let heat through for one more minute.

Sprinkle on green onions. Taste and adjust for additional salt/pepper as needed. Remove from heat and serve on its own or over a bed of brown rice. Drizzle with remaining peanut sauce, red chili flakes and toasted sesame seeds. Enjoy!