Start by making the sauce. Quickly microwave the peanut butter to warm and loosen the consistency.
Whisk in the sweet chilli sauce and juice of 1/2 lime, followed by the sesame and vegetable oils; leave the sauce at room temperature to prevent it setting.
Season the diced chicken with salt and pepper
Heat on a large frying pan with a trickle of vegetable oil. Once hot, season and fry the diced chicken until golden brown and firm to the touch, before removing the pan from the heat
Season the cucumber and spring onions before spooning onto a plate or into a dish, drizzling with the juice of 1/2 fresh lime and a trickle of sesame oil.
Mix a few spoons of the bang bang sauce with the chicken, presenting it on top of the cucumber and spring onions.
Spoon a little more sauce on top if needed, drizzling around with a few drops of sesame oil or sweet chilli sauce to finish.