1½ cup cole slaw (I used a bag of lettuce that contained kale (red cabbage, green onions, carrots, and cabbage. Feel free to use your favorite.))
1 in cucumber cutrounds
Add chicken tenders and water to a medium sized pot. Bring water to a boil. Cook chicken for 6- 8 minutes or until chicken is white and reaches the internal temperature of 165 degrees. Remove the chicken from the water and set to the side.
In a large bowl, combine honey, soy sauce, siracha sauce, rice vinegar, olive oil, water, garlic, peanut butter, ginger, garlic powder, cilantro, peanuts, and slaw.
Once the chicken has cooled, use two forks and pull the chicken apart to shred it. Add the chicken to the dressing mixture. Mix well.
Top each cucumber round with the chicken salad mixture. Garnish each with cilantro.