Into a large bowl, add 2 diced up chicken breasts. Into the same bowl add 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of kosher salt and 1 tsp of black pepper. Mix well.
Place a large non-stick frying pan over medium heat. Add in 2 tbsp of olive oil and once heated, drop in your chicken. Cook for 8-10 or until all your chicken is golden brown and fully cooked. Remove from heat and set aside.
Next up let's make the dressing. Into a mixing bowl add ½ cup of sesame oil, ¼ cup maple syrup, ⅓ cup soy sauce, 3 tbsp rice wine vinegar, 3 tbsp grated ginger, 1 orange zested and 1 tbsp of orange juice. Give that a mix and set aside.
Into a large salad bowl, add 5 cups of thinly shredded green cabbage, your cooked chicken, 2 segmented oranges, 1 diced avocado, 1 cup of sliced green onions, ¼ cup of chopped cilantro along with ½ cup of toasted slivered almonds and 2 tbsp of toasted sesame seeds.
Add in your dressing and toss well. Garnish with more toasted almonds and sesame seeds.
