In a food processor or medium bowl, combine the peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, toasted sesame oil, and ground ginger. Blend until smooth and creamy, about 1-2 minutes. Refrigerate for 15 minutes.

In a large mixing bowl, add the shredded chicken, green cabbage, red cabbage (if using), carrots, red bell pepper, mandarin oranges, chopped green onions, cilantro, and honey roasted peanuts. Toss until well combined.

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

Transfer the salad to a serving dish and top with optional toppings like chow mein noodles, crispy wonton strips, or slivered almonds. Serve immediately.