In a pot, bring enough water to a boil over medium heat. Add the boneless chicken breasts, ginger, bay leaf, star anise, peppercorns, and coriander seeds, then turn off the heat, cover, and let the chicken sit for 20-25 minutes. Allow it to rest for 10 minutes before shredding it into bite-sized pieces.

In a mixing bowl, combine minced garlic, chili flakes, Korean chili powder, and half of the toasted sesame seeds. Heat the cooking oil in a small saucepan over medium-high heat until it starts to shimmer, then carefully pour it over the spice mixture, stirring to create an aromatic chili oil. Whisk in the peanut butter, soy sauce, honey, vinegar, and toasted sesame oil until fully blended.

On a large serving platter, layer the diagonal cucumber slices. Top with shredded poached chicken, coarsely crushed peanuts, and a mix of fresh mint and coriander leaves. Drizzle the dressing over the top.

Serve immediately for the best flavor and freshness.