In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 pound of ground chicken, sprinkling in garlic powder, salt, and black pepper. Sauté for about 5–6 minutes, breaking up the meat with a spatula until brown.

Next, incorporate 1 cup of broccoli florets and 1 cup of shredded carrots into the skillet. Continue to cook for 3–4 minutes, stirring occasionally, until the vegetables are tender-crisp.

In a separate bowl, whisk together 1/3 cup of creamy peanut butter, 2 tablespoons of coconut aminos, 1 tablespoon of honey, 1 teaspoon of fresh grated ginger, and 1 clove of minced garlic. Gradually add warm water until reaching a smooth consistency.

Pour the peanut sauce over the sautéed chicken and veggies in the skillet. Stir thoroughly for about 2 minutes over medium heat until everything is coated and warmed through.

To serve, spoon cooked jasmine rice into individual bowls. Evenly divide the peanut chicken mixture over the rice. Top with coleslaw mix, chopped peanuts, green onions, and sesame seeds.

Finally, add lime wedges and cilantro on the side for extra zest. Enjoy your delightful Ground Chicken Peanut Crunch Bowls!