Prep: 1. Mince garlic. 2. Grate ginger. 3. Chop cabbage, cucumber, scallions, carrots and peanuts. Make: 1. Preheat oven to 375. 2. Spray a baking dish with non-stick spray. 3. Season chicken with salt and pepper, then place on baking dish and bake for 25-30 minutes, or until it is cooked through. 4. Combine chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce (or tamari) and lime juice in a saucepan, whisking to combine. 5. Bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. 6. Remove from heat and pour half of sauce over chicken, coating completely. Set remaining sauce aside to dress salad. 7. Combine cabbage, scallions, cucumber, carrot, edamame and cilantro in a bowl and toss. 8. When chicken has finished cooking, let cool for a few minutes then either shred or cut into chunks. 9. Toss chicken with remaining dressing. 10. Mix salad with chicken, garnish with peanuts and serve.