Begin by slicing the boneless skinless chicken breast into thin strips. In a bowl, season the chicken with garlic powder, ground ginger, salt, and black pepper. Gently mix to ensure even coating. Let the chicken marinate for about 5 minutes.

Heat a tablespoon of olive oil in a skillet over medium-high heat. Once the oil shimmers, add the marinated chicken strips to the pan. Cook for 3-4 minutes on each side until golden brown and cooked through.

While the chicken is cooking, whisk together creamy peanut butter, low-sodium soy sauce, rice vinegar, and honey. Gradually add warm water until the sauce reaches a smooth consistency.

Once the chicken is cooked, divide your cooked brown rice or quinoa among four bowls.

Artfully arrange the julienned carrots, cucumber, red bell pepper, and cooked edamame atop the rice or quinoa.

Slice the cooked chicken strips and place about 4 oz on top of each bowl. Drizzle 2-3 tablespoons of the peanut sauce over the chicken.

Finish by sprinkling chopped green onions and sesame seeds over each bowl.