1. Set out cream cheese to soften, if needed. Finely mince cilantro. Shred chicken, if needed. Heat water to warm, but not boiling.
2. In a large bowl, combine peanut butter, lime juice, coconut aminos, sugar, ginger paste, minced garlic, and warm water. Stir until smooth.
3. Set 1 cup (per 4 servings) aside to use as a dip.
4. Pour coleslaw mix, cilantro, and chicken into bowl with remaining dressing. Toss to thoroughly combine and set aside.
5. Place parchment paper or sushi mat onto a flat surface. Using a Y peeler, peel cucumbers lengthwise into very thin slices. Discard the first 2 slices.
6. As you peel, place a slice - vertically - on the parchment or mat in front of you. Lay the next slice overlapping the first.
7. Continue until you reach the seedy core. Flip cucumber and repeat on the other side until sushi mat is covered.
8. Pat cucumber slices gently with a paper towel to dry.
9. Spread 1/4 of the cream cheese onto cucumber roll.
10. Place 1/4 of the coleslaw mixture on top and spread over cucumber roll.
11. Starting with the side closest to you, and using the parchment paper or mat to help, begin to roll up the cucumbers. With each roll, make sure the roll is tight and filling is evenly distributed.
12. Once completely rolled up, using a very sharp knife, cut roll into equal-sized pieces.
13. Repeat process with remaining cucumbers and filling.
14. Serve rolls with peanut sauce on the side for dipping.