In a medium pot, combine water, bay leaf, ginger, star anise, peppercorns, coriander seeds, lime juice, and salt. Bring to a rolling boil. Add the chicken breasts, cover and remove from heat. Let sit for 20-25 minutes.

In a mixing bowl, combine minced garlic, crushed Sichuan peppercorns, chili flakes, Korean chili powder, half the sesame seeds, and a pinch of salt. Heat cooking oil until shimmering and pour over the spice mixture. Stir in peanut butter, soy sauce, honey, and spring onions, adding poaching liquid for consistency.

On a large platter, layer sliced cucumbers. Shred poached chicken and arrange over cucumbers. Sprinkle with peanuts, remaining sesame seeds, mint, cilantro, and spring onions.

Drizzle dressing over salad or toss together in a large bowl until well coated. Serve immediately for the freshest taste.