Start by finely mincing the garlic using a small food processor or blender.
Add peanut butter, honey, soy sauce, lime juice, rice vinegar, sunflower oil, sesame oil, and sriracha to the garlic and blend until smooth.
If the dressing feels too thick, incorporate warm water one teaspoon at a time until reaching your preferred consistency.
Taste and adjust the dressing by adding more soy sauce for saltiness, honey for sweetness, or sriracha for heat as desired.
In a large bowl, place the chopped Napa cabbage as the base.
Top the cabbage with the chopped or shredded cooked chicken, followed by the sliced bell peppers and shredded carrots.
Pour the desired amount of peanut dressing over the salad components.
Gently toss everything together until the salad is well coated with the dressing.
Sprinkle chopped cilantro leaves, salted peanuts, and sesame seeds on top.
Serve the salad immediately with fresh lime wedges on the side for extra zest.
