Pat the chicken breasts dry and slice into 1/2-inch strips across the grain for tenderness.

In a bowl, toss the sliced chicken with garlic powder, ground ginger, salt, and black pepper. Let marinate for 5 minutes at room temperature.

Tip: For deeper flavor, marinate for 30 minutes in the fridge when you have time, or add a splash of soy sauce for extra umami.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add the seasoned chicken strips in a single layer. Cook for 3–4 minutes per side until golden brown and cooked through.

Check with an instant-read thermometer — chicken is done at 165°F (74°C).

Tip: If strips are very thin, reduce the time slightly. Don’t overcook; remove chicken to a resting plate.

While the chicken cooks, whisk together peanut butter, soy sauce, rice vinegar, honey, and sesame oil in a small bowl.

Add warm water one tablespoon at a time, whisking until the sauce coats the back of a spoon but drizzles easily.

Tip: For a silkier sauce, pulse the ingredients in a blender or food processor.

Divide the cooked brown rice or quinoa among four bowls.

Create colorful sections with carrots, cucumber, bell pepper, and edamame.

Top each bowl with sliced chicken and drizzle peanut sauce over everything.

Tip: Keep vegetables in neat sections for a classic Buddha bowl look.

Garnish each bowl with chopped green onions and sesame seeds.

Serve with lime wedges and extra sauce on the side.