Begin by marinating the chicken. In a bowl, combine tamari, minced garlic, grated ginger, brown sugar, and Chinese five spice. Mix well. Add the chicken breasts, ensuring they are fully coated. Let this sit for 30 minutes to soak up those mouthwatering flavors.

After the chicken has marinated, it’s time to cook. You can grill, bake, or pan-sear the chicken. If grilling, heat your grill to medium-high and cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.

If you’re baking, preheat your oven to 375°F. Place the marinated chicken on a baking sheet and bake for 25-30 minutes. Once done, let it rest for 5 minutes before slicing it into bite-sized pieces.

While the chicken is cooking, prepare your vegetables. Shred the carrots, chop the green onions, and if using, finely chop the cilantro. A little tip here: using a box grater for the carrots can save time and give you the beautiful shreds we're looking for.

In a small bowl, whisk together rice vinegar, sesame oil, and a splash more of tamari or soy sauce to your liking. This will bring the salad together, providing that kick we want with every bite.

Once the chicken is cooked and sliced, it’s time to assemble the salad. In a large mixing bowl, combine shredded lettuce or cabbage, carrots, edamame, and green onions. Add in the chicken pieces and pour the dressing over the top. Toss gently until everything is coated evenly.

For added texture, toss in the chopped almonds and crispy chow mein noodles. This step is crucial, as it brings that delightful crunch and contrast to the other tender ingredients.

Finally, plate the salad in a large bowl or individual servings. Sprinkle toasted sesame seeds over the top for an inviting finish.