Prepare the dressing by mixing peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, toasted sesame oil, and ground ginger until smooth. Chill in the fridge.

Shred about four cups of cooked chicken into bite-sized pieces.

Shred four cups of green cabbage and one cup of red cabbage. Dice one red bell pepper and julienne one cup of carrots.

Add drained mandarin oranges, chopped green onions, and chopped cilantro to the bowl.

Combine all shredded chicken, veggies, mandarin oranges, green onions, and cilantro in a large mixing bowl and toss gently.

Drizzle the chilled peanut dressing over the salad and toss gently to coat.

Sprinkle honey-roasted peanuts and slivered almonds on top. Add optional toppings if desired.