Heat the neutral oil in a large skillet over medium-high heat until shimmering. Drain and rinse the chickpeas, then dry them before adding to the hot oil. Fry until golden and crispy.

Whisk together peanut butter, lime juice, soy sauce, honey, and sesame oil in a bowl. Add grated garlic and ginger, then set aside.

Combine shredded red cabbage with a pinch of salt in a separate bowl and toss to wilt slightly. Allow to sit for 5 minutes.

Layer cooked brown rice in serving bowls, then add crispy chickpeas, wilted cabbage, cucumbers, and carrots. Drizzle with peanut sauce.

Garnish with chopped peanuts and cilantro, then serve with lime wedges.