Cook the chicken: Slice the chicken breasts in half horizontally to create thinner fillets. Season with the salt and white pepper. Heat the sesame oil in a wok or large frying pan over a medium-high heat. When the oil shimmers and you see the first wisp of smoke, add the chicken. Cook for 4–5 minutes per side. The chicken should be golden brown on the outside, and the thickest part should feel firm to the touch. When you cut into it, the flesh should be opaque and white all the way through, with no pinkness. Transfer to a board and let it rest for 5 minutes before shredding or slicing thinly.

Toast the peanuts: In a dry frying pan over a medium heat, add the peanuts. Shake the pan every 30 seconds. You’ll hear them start to pop and smell a warm, nutty aroma. When they are lightly golden in patches and fragrant, after about 3–4 minutes, tip them onto a plate to cool. Resist the urge to walk away—they burn quickly.

Make the dressing: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, ginger, and garlic. The mixture will be very thick at first. Add the warm water, one tablespoon at a time, whisking vigorously until you have a smooth, pourable dressing. It should coat the back of a spoon nicely. Taste it—you want a clear hit of salt, a gentle sweetness, and a bright lime finish. Set aside.

Prepare the slaw base: In a very large mixing bowl, combine the shredded cabbage, carrot, bell pepper, and spring onions. Toss everything together with your hands so the colours are evenly distributed. The cabbage should be crisp and pale green, the carrot a vibrant orange, and the pepper a glossy red.

Assemble the salad: Pour the dressing over the slaw. Using tongs or your hands, toss thoroughly until every strand of vegetable is lightly coated. Add the shredded chicken, the toasted peanuts, the crispy wonton strips, and most of the coriander. Toss once more gently so the crunchy elements are distributed but not crushed.

Serve immediately: Transfer the slaw to a serving platter or individual bowls. Garnish with the remaining coriander and a few extra peanuts on top. The wonton strips should still be shatteringly crisp, the vegetables firm and cold, and the dressing clinging to everything in a glossy coat. Serve right away for the best texture.