Whisk together grated garlic, grated ginger, creamy peanut butter, fresh lime juice, reduced-sodium soy sauce, honey, and toasted sesame oil in a bowl until smooth.

Heat a frying pan over medium-high heat, add neutral oil, and fry drained chickpeas for about 8-10 minutes until crispy.

Combine shredded red cabbage, chopped cilantro, thinly sliced Persian cucumbers, and shredded carrot in a large bowl. Toss to mix.

Add cooked brown rice to the veggie slaw and toss gently to combine.

Divide the rice and veggie slaw mixture among individual bowls, topping each with crispy chickpeas.

Drizzle the creamy peanut sauce over each bowl, ensuring even coverage.

Sprinkle chopped roasted peanuts over the bowls and serve with lime wedges on the side.