In a medium jar, combine fresh lime juice, rice vinegar, fish sauce, canola oil, sugar, minced garlic, and optional red chilli. Secure the lid and shake vigorously until the sugar dissolves and everything is well blended. Let the dressing rest at room temperature for about 10 minutes.

In a large mixing bowl, add the shredded wombok cabbage, cooked chicken, finely sliced red onion, red capsicum, cucumbers, julienned carrot, and optionally the deseeded chilli. Toss these ingredients gently with your hands.

Drizzle half of the prepared dressing over the mixed salad ingredients and toss everything together thoroughly. Let the salad sit for 5 minutes.

Before serving, pour the remaining dressing over the salad and toss again to ensure an even coating. Adjust seasoning as needed and sprinkle chopped peanuts on top.