In a small bowl whisk all dressing ingredients really well.
In a shallow dish coat chicken with 1/4 of the dressing that you just made.
Set remaining, untouched dressing aside.
Set raw chicken in the fridge, for at least 30 minutes to marinate in its dressing.
Heat a grill or a large skillet over medium high heat. Spray with a bit of cooking oil (I use avocado oil) then add in your chicken with its juices/marinade.
Cook for about 4-5 minutes per side, or until nicely browned and just cooked through.
Set aside on a cutting board to rest for a couple of minutes, covered, then slice against the grain, and sprinkle with sesame seeds.
In a large salad bowl add all chopped salad ingredients: cabbage, lettuce, carrot, bell pepper, and red onion.
Drizzle with your remaining dressing (only use the dressing UNTOUCHED by your raw chicken) then toss well to combine.
Top with sliced chicken, chopped peanuts, fresh squeezed lime, and fresh chopped cilantro leaves.
