In a saucepan, combine water and sugar. Bring the mixture to a simmer so the sugar dissolves completely, about five minutes. Stir occasionally. Remove from the heat and place in the fridge to cool. When cool, stir in the Nielsen-Massey rose water and vanilla extracts. Set aside.

In a cocktail shaker, fill with ice, add in 1/2 ounce rose water simple syrup, 3 ounces whiskey, and three dashes of bitters. Add in one slice of orange and one cherry. Top shaker, and shake vigorously. Pour cocktail into glasses. Top with additional slice of orange, and cherry. Serve immediately.

Rinse white rice, and prepare according to package directions. Set aside.

In a small bowl, whisk together the peanut butter, soy sauce, honey, white wine, rice vinegar, ginger, garlic and cilantro for the peanut sauce. If the sauce is too thick add additional white wine. Set aside.

Slice the chicken and serve the chicken in bowls, layering rice in the bottom of bowls, and top with chicken and spinach. Top with additional peanut sauce if desired and chopped peanuts. Serve immediately!