In a large mixing bowl, combine peanut butter, sriracha sauce, ginger garlic paste, tamari soy sauce, rice vinegar, and finely chopped cilantro. Mix thoroughly until smooth.

Drizzle olive oil and lime juice into the mixture. Season with salt to taste and mix well.

In another bowl, add ground chicken, salt, Szechuan pepper, pandan powder, and cayenne pepper. Mix gently to distribute seasonings.

Fold in the remaining ginger garlic paste, grated red onion, chopped scallion, and extra cilantro into the seasoned ground chicken.

Bring a large pot of salted water to a boil. Cook the green cabbage leaves for 5-7 minutes until tender. Drain and cool on a towel.

Take a cabbage leaf and place a spoonful of chicken filling at one end. Roll the leaf around the filling to form a dumpling shape.

Set up a steamer over boiling water and place dumplings inside. Cover and steam for about 10 minutes until fully cooked.

For added texture, heat olive oil in a non-stick pan. Add steamed dumplings and fry until golden and crispy for 3-4 minutes.

Serve hot with your choice of dipping sauce.