To make the sauce: In a blender or glass jar, combine the creamy peanut butter, tamari/soy sauce, toasted sesame oil, pickled ginger juice, Gochujang, honey, and lime juice. Blend until smooth, adding water as needed to thin to your desired consistency. Set aside.
In a large skillet, toss the sliced chicken with toasted sesame oil, chopped fresh ginger, and chopped scallions. Heat the skillet over medium-high heat. Cook until the chicken is golden brown and crispy, about five minutes. You'll know it's ready when the chicken is no longer pink in the center and has a nice crust.
Add salted butter, tamari/soy sauce, and chopped garlic to the skillet. Continue to cook for another minute, stirring frequently to ensure the garlic doesn't burn and everything is well combined. You'll notice a wonderful aroma filling the air here.
Remove the chicken from the skillet and set aside. In a medium bowl, combine the chopped mango, pickled sushi ginger, lime zest, and lime juice. Toss gently with chopped cilantro and Thai basil. This will give you a fresh, zesty mixture that adds brightness to the dish.
To serve, take bowls of warm rice and top with the crispy chicken. Drizzle generously with the peanut sauce you made earlier. Add the mango salad on top and finish with slices of avocado. You can drizzle more peanut sauce if you like. Enjoy your delicious creation!
