In a small pot, combine white rice, 1½ cups water (2½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce. Have peach and remove pit; thinly slice peach. Zest and quarter lime. Halve, core, and slice green bell pepper into ¼-inch strips. Trim scallions; cut whites into 1-inch pieces and thinly slice greens. Roughly chop cilantro. Roughly chop peanuts. In a small bowl, toss peach slices with ½ TBSP sugar (1 TBSP for 4 servings) and a pinch of salt, set aside.

In a second small bowl, combine soy sauce, ginger paste, chili sauce, peach jam, juice from half the lime (all the lime for 4 servings), and pepper. Set aside. Pat chicken cutlets dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat, transfer to a plate. Wipe out pan.

Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add bell pepper, scallion whites, salt, and pepper. Cook, stirring occasionally, until softened, about 4-5 minutes. Add peach slices (and any juices) to pan; cook, stirring, until lightly browned, 1-2 minutes. Add 2 TBSP water (4 TBSP for 4 servings); cook, stirring, until thickened and syrupy, 30-60 seconds more. Remove from heat, stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Return pan with peach mixture to medium-low heat; add soy-ginger sauce. Cook, stirring, until sauce has thickened and peach and bell pepper are tender, 1-2 minutes.

Fluff rice with a fork; stir in lime zest and half the cilantro. Slice chicken crosswise. Divide rice between shallow bowls. Top with chicken, peach and bell pepper, and any remaining sauce from pan. Garnish with peanuts, scallion greens, and remaining cilantro. Serve.