Bring a medium pot with rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Halve lime. Quarter one half and juice remaining half.
Coarsely chop peanuts.
Mince cilantro (no need to stem).
Pat chicken breasts dry, and season with a pinch of pepper.
Make the Slaw
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shishito peppers to hot pan and stir occasionally until charred, 2-3 minutes.
Transfer shishito peppers to a mixing bowl and add slaw mix, cilantro (reserve a pinch for garnish), 2 tsp. lime juice, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Stir to combine and set aside, stirring occasionally.
Reserve pan; no need to wipe clean.
Cook the Chicken
Return pan used to cook shishito peppers to medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.
Remove chicken to a plate.
Finish the Dish
Plate dish as pictured on front of card, topping rice with slaw and chicken and garnishing with peanut sauce, peanuts, and remaining cilantro. Squeeze lime wedges over to taste. Bon appétit!