In a medium bowl, whisk together all the peanut sauce ingredients until smooth. Add water a tablespoon at a time until you reach your desired consistency. Set aside.

Season the chicken thighs with garlic powder, onion powder, salt, and pepper.

Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest for a few minutes before slicing.

In serving bowls, layer the cooked brown rice, sliced chicken, shredded carrots, chopped red cabbage, snap peas, and green onions.

Drizzle the peanut sauce generously over each bowl and garnish with chopped cilantro. Serve immediately.