First, bring water to a boil in a small saucepan. Stir in the jasmine rice, then cover and turn heat to low. Steam until the water is absorbed by the rice, about 20 to 25 minutes, then fluff with a fork.
In the meantime, slice chicken into small half-inch chunks. Add to a bowl with soy sauce, rice vinegar, and chili oil and stir to combine. Marinate at room temperature for 20 minutes.
Next, heat 1 tbsp of the vegetable oil in a wok or large sauté pan over medium-high heat. Remove chicken from the marinade and stir fry in the wok until cooked through, about 5 to 7 minutes. Carefully transfer cooked chicken and juices to a bowl and set aside.
Add the remaining vegetable oil to the wok or sauté pan, then add sliced bell pepper, shredded carrots, minced garlic, and ginger and stir fry until slightly softened, about 1 to 2 minutes. Next, add the cabbage and most of the scallions (leave some of the leafy green parts aside for garnish). Stir fry for another 1 to 2 minutes until cabbage is wilted.
Next, add the chicken and juices back to the wok with the veggies. Stir well to combine, then transfer to a large bowl. Then, add the steamed rice to the bowl and stir to combine.
Serve chicken, veggies, and rice mixture in a bowl topped with desired amount of Thai peanut sauce. Garnish with scallions and enjoy!