Coconut Lime Chicken and Cabbage Salad

Ingredients

• 1 cup well-shaken and stirred coconut milk , divided
• 4 1/2 tablespoons fresh lime juice (from 3 to 4 limes), divided
• 2 tablespoons grated palm sugar (see Note) or light brown sugar
• 1 tablespoon plus 3/4 teaspoon kosher salt, divided, plus more to taste
• 1 tablespoon grated, peeled fresh ginger (from 1 [1 1/2-inch] piece fresh ginger), divided
• 2 pounds boneless, skinless chicken thighs (about 6 thighs), excess fat trimmed
• 3 tablespoons creamy peanut butter
• 1 1/2 tablespoons sambal oelek (such as Huy Fong) (see Note)
• 8 cups shredded green cabbage (from 1 [3-pound] head cabbage)
• 1 cup matchstick-cut carrots
• 1 cup chopped mixed fresh tender herbs (such as cilantro and basil), plus more for garnish
• 1 cup coarsely chopped salted dry roasted peanuts
• 1/2 cup toasted unsweetened coconut flakes
• lime wedges, for serving

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