To speed cooking time, flatten chicken breasts to 3/4-inch thickness with mallet or palm of hand.

Lightly coat chicken breasts with about 6 tablespoons of peanut sauce.

Preheat grill to medium-high heat (or in a skillet over medium-high heat, heat 2 teaspoons canola oil). Cook chicken 4 to 5 minutes on both sides or until internal temperature is 170°F.

While chicken is cooking, thinly slice or shred cucumber with a grater. Add cilantro, green onion and rice vinegar. Using a slotted spoon, divide cucumbers between 4 serving plates. Place chicken breast (or sliced chicken) over cucumber salad. Drizzle 1 teaspoon peanut sauce over chicken and sprinkle with chopped peanuts.