Heat a skillet over medium heat and add a drizzle of cooking oil. Season the chicken with salt and pepper, cook for 6-7 minutes on each side until golden brown and cooked through. Let cool and dice into bite-sized pieces.

In a small bowl, combine soy sauce, rice vinegar, toasted sesame oil, and honey. Whisk until well combined.

Chop the cabbage into bite-sized pieces, shred the carrots, and chop the green onions. Set aside.

In a large mixing bowl, combine the diced chicken, chopped cabbage, shredded carrots, and green onions. Drizzle the dressing over and toss to coat.

Sprinkle toasted sesame seeds over the top before serving. Optionally add chopped fresh cilantro.