Make the peanut butter dressing: whisk together all the dressing ingredients until smooth. Set aside.
In a large bowl, combine the green cabbage, red cabbage, carrots, red bell peppers, and yellow bell peppers. Then add the green onions, cilantro, and shredded rotisserie chicken.
Pour some dressing (to taste) over the salad and toss to combine. Garnish with cilantro and crushed peanuts.
I'd recommend slicing your own veggies fresh, rather than buying the pre-bagged version. This will ensure the salad is perfectly crunchy.
To expedite things, use your food processor (with the slicing blade attachment) to shred the cabbage.
Prep ahead: All ingredients, except for the dressing, can be combined and refrigerated overnight. The dressing can be made up to 3 days in advance, but drizzle over the salad right before serving to prevent sogginess.
Storing: Refrigerate in an airtight container for up to 3 days.
Disclaimer: Nutritional values (per serving) are approximates only.