For the dressing:

• 3 tablespoons avocado oil or olive oil
• 3 tablespoons rice wine vinegar
• 3 tablespoons lite soy sauce or Tamari
• 1 tablespoon honey
• 2 teaspoons sesame oil
• 1 clove garlic, minced
• 1 heaping teaspoon freshly grated ginger
• crushed red pepper flakes, to taste

For the salad:

• 2 cups shredded chicken
• 1 1/2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup chopped cucumber
• 1 cup edamame
• 1 avocado, diced
• 3 green onions, sliced
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 2 tablespoons sesame seeds
• 1/3 cup Chopped peanuts or cashews
• Kosher salt and black pepper, to taste
• Chili crunch, for serving, optional