1. Brush the chicken breast fillets with the olive oil. Lightly sprinkle with salt and pepper. Grill directly over medium heat for 12 to 15 minutes or until the chicken is no longer pink (170°F), turning once.

2. Meanwhile, in a large bowl, combine the broth, peanut butter, soy sauce, honey, lime juice, and garlic. Whisk until smooth. Add red and green cabbage, carrots, sweet pepper, and cilantro to the bowl, season to taste with salt and pepper, and toss until coated evenly with the dressing.

3. Allow the chicken to rest 5 minutes before thinly slicing it. Spoon the salad mixture into bowls and top with the sliced chicken. Garnish with the chopped peanuts and sliced green onion.