For the dressing: In a small bowl whisk together the peanut butter, honey, tamari, lime juice and cayenne until smooth.
For the salad: Season the chicken breasts with salt and pepper. In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 8 minutes per side. Transfer to a plate and let cool before slicing into thin strips.
In a large bowl, toss the greens, cabbage, carrots and scallions. Add the sliced chicken, drizzle the dressing over the top and toss gently to coat.
To serve, divide the salad among 4 plates or bowls, sprinkle with the chopped peanuts, and garnish with the lime quarters.