Begin by slicing the boneless skinless chicken breast into thin strips, season with garlic powder, ground ginger, salt, and black pepper, and marinate for about 5 minutes.

Heat olive oil in a large skillet over medium-high heat, add marinated chicken strips, and cook for 3-4 minutes per side until golden brown and fully cooked.

In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, and sesame oil. Gradually stir in warm water until smooth.

Divide cooked brown rice or quinoa among serving bowls and arrange the julienned carrots, cucumber, bell pepper, and edamame on top.

Slice the cooked chicken, place on top of the vegetables and rice, drizzle with peanut sauce, and garnish with green onions and sesame seeds.