In a medium mixing bowl, gradually stir water into peanut butter. Stir in chili sauce, soy sauce, olive oil, vinegar and ginger. Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours, or up to 24 hours.

In a medium mixing bowl combined chopped mango, cilantro, cucumber, sugar, olive oil, vinegar and lime juice. Cover and chill in refrigerator for at least 1 hour and up to 2 hours.

Combine coconut milk, rice, water, sugar and salt for the rice in a saucepan. Bring to a boil over high heat, stir once then cover and cook for 18-20 minutes, or until rice is tender. Fluff with fork, cover, and keep warm until serving.