Set butter out to soften. Thoroughly rinse produce and pat dry. Cut snow peas into thin strips. Rinse chicken and pat dry. On a separate cutting board, cut chicken into 1" dice. Combine diced chicken with half the miso, half the ginger, 1/2 tsp. salt, and 1/4 tsp. pepper in a mixing bowl.

Heat canola oil in a medium pan over medium heat to 350 degrees. Test oil by dropping a grain of raw rice in it. When rice pops to surface and sizzles, it's ready (350-360 degrees). Add cornstarch and half the seasoning blend to bowl with chicken marinating. Toss to coat. Shake off any excess and transfer coated chicken to a plate.

Bring a small pot with rice and 2 cups water to a boil. Reduce to simmer, cover, and cook until rice is tender, about 20 minutes. Set aside.

Working in two batches, carefully add chicken to oil. Keep oil temperature moderate and steady. If chicken browns too quickly, turn heat down. Cook chicken, turning occasionally, until golden brown and chicken reaches a minimum internal temperature of 165 degrees, about 7-10 minutes. Transfer cooked chicken to a paper towel-lined plate and season with a pinch of salt.

Combine remaining miso, remaining ginger and 2 tsp. olive oil in a mixing bowl. Add snow peas and red cabbage, toss to coat, and season to taste with salt and pepper. In another mixing bowl combine butter, remaining seasoning blend, and cooked chicken. Toss to coat chicken and set aside.

Spoon slaw onto a plate. Arrange fried chicken over the slaw and serve rice on the side.