In a medium bowl, combine ¼ cup coconut aminos, 2 tablespoons red wine vinegar, and 2 tablespoons avocado oil. Add 1 tablespoon toasted sesame oil, 1 teaspoon minced ginger, and 1 teaspoon onion powder. Season with salt and pepper to taste. Whisk until the dressing is well mixed and glossy, then set aside.

Place 1 pound of boneless, skinless chicken thighs in a resealable plastic bag. Pour 3-4 tablespoons of the prepared dressing over the chicken, ensuring it’s evenly coated. Seal the bag, and massage the dressing into the chicken. Allow it to marinate in the refrigerator for at least 20 minutes.

Heat a large skillet over medium heat and add a splash of oil. Once hot, remove the chicken from the marinade and place it in the skillet. Cook for 6-8 minutes on each side until golden brown and cooked through. Remove from heat and let cool.

Once cooled, chop the chicken into bite-sized pieces and set aside.

In a large mixing bowl, add 2 cups of shredded green cabbage, 2 cups of shredded red cabbage, 1 cup of shredded or matchstick carrots, ½ cup of diced green onions, 1 cup of mandarin oranges, and ½ cup of sliced almonds. Toss to combine.

Add the chopped chicken to the vegetable mix and drizzle with remaining dressing. Toss gently until well mixed.

Transfer to a serving bowl or plate individually, garnishing with black and white sesame seeds and cilantro leaves if desired.