Mix the shredded vegetables with lime juice, olive oil, and salt. Marinate while preparing the chicken.

Season the chicken with salt and pepper.

Heat a large nonstick skillet over medium-high heat until hot.

Add a teaspoon of olive oil and cook the chicken until golden on one side, about 5 minutes.

Flip the chicken and add water, peanut butter, Sriracha, ginger, and garlic.

Bring to a boil and stir to dissolve the peanut butter.

Reduce heat and simmer for about 20 minutes, flipping the chicken occasionally.

Rest the chicken for 5 minutes, then slice.

Juice the remaining lime into the sauce and stir.

Serve the sliced chicken over rice with vegetables and spoon the peanut sauce on top.