Thai Chicken Rice Bowls

Preheat the at 425F. Line a baking sheet with parchment paper.
In a large bowl, whisk the 3 Tbsp soy sauce and 3 Tbsp Sriracha sauce. Add the chicken breasts and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes or overnight for extra flavor.
Bake the chicken for 20 minutes or until the internal temperature reaches 165F. Remove the chicken and allow to rest for 5 minutes prior to slicing.
Meanwhile, prepare the 1.5 cups uncooked Jasmine rice according to package directions (1.5 cups of rice, 3 cups of water).
In a medium bowl, combine the 2/3 cup PB2 powder, 2 Tbsp honey, 1 Tbsp lime juice, 1 tsp white vinegar, 3 Tbsp soy sauce, 1 tsp minced garlic, and 1 tsp Sriracha sauce. Add one tablespoon of hot water and whisk to combine. Add additional hot water until the Peanut Sauce reaches the desired consistency.
Serve sliced chicken over a 1/2 cup bed of rice top with cabbage, carrots, cilantro, and peanuts. Drizzle with Peanut Sauce.