In a small bowl, mix together low sodium soy sauce, sesame oil, minced garlic, and red pepper flakes to create a flavorful marinade. Place the boneless skinless chicken breast strips in a ziplock bag, pour the marinade over them, and seal the bag, letting it marinate in the refrigerator for at least 1 hour.

Heat a skillet over medium heat and add the marinated chicken. Cook for approximately 12–15 minutes, turning occasionally, until the chicken is cooked through and golden brown. Remove the chicken from the skillet and let it cool on a cutting board.

Fill a shallow dish with warm water and take one rice paper round at a time, dipping it into the water for about 5–10 seconds until it becomes pliable. Lay it on a clean surface.

Layer the softened rice paper with napa cabbage, strips of red bell pepper, radish slices, grated carrot, chopped cilantro, and pieces of the cooled chicken. Roll tightly from the bottom to the top.

In a bowl, whisk together hoisin sauce, creamy peanut butter, water, lime juice, and soy sauce until smooth. Adjust consistency with more water if needed.

Place the assembled Chicken Rice Paper Rolls on a serving platter and serve with the peanut dipping sauce on the side.