Preheat your oven to 400°F and lightly spray a casserole dish with cooking spray.
Toss the cauliflower into a large, microwave-safe bowl with a splash of water. Cover and microwave until fork-tender, about 15 minutes.
While the cauliflower is cooking, bring a small pot of salted water to a boil. Cut the chicken into small chunks, drop them in, and cook until no longer pink inside, about 10 to 12 minutes. Set aside to cool a bit.
Drain the cooked cauliflower and transfer it to a food processor. Add the coconut milk, peanut butter powder, natural peanut butter, fish sauce, sriracha, coconut sugar, lime juice, garlic, ginger, and salt. Blend until smooth and creamy, scraping down the sides as needed.
Shred the cooled chicken with two forks. Stir it into the cauliflower mixture along with the snow peas, red pepper, cabbage, carrots, and cilantro. Mix until everything is evenly coated in the peanut sauce.
Scoop the mixture into your prepared casserole dish and spread it out.
Cover the dish and bake for 30 minutes, or until the edges start to brown. Uncover and bake another 10 minutes until the top looks golden.
Let it cool for a few minutes before serving. Garnish with extra cilantro, green onion, toasted peanuts, and yes—more sriracha if you like it spicy!
