Begin by patting the chicken breasts dry with paper towels, then season them generously with kosher salt, black pepper, and optional garlic powder for flavor. Drizzle a tablespoon of extra-virgin olive oil over the chicken, ensuring it is evenly coated.

Heat a large skillet over medium heat and add the seasoned chicken breasts. Cook for approximately 5-7 minutes on each side, until the internal temperature reaches 165°F (75°C) and the chicken is nicely browned.

Once cooked, remove the chicken from the skillet and let it rest for about 5 minutes to keep it juicy before slicing.

In a bowl or jar, whisk together 3 tablespoons of toasted sesame oil, 2 tablespoons of rice vinegar, 1 tablespoon of honey, freshly grated ginger, and a pinch of kosher salt. Blend until smooth and fully combined.

In a large mixing bowl, combine 4 cups of finely chopped cabbage, 1 can of drained and rinsed chickpeas, 1 cup of shredded carrots, and 3 chopped green onions. Toss the ingredients together gently until well mixed.

Once the chicken has rested, slice it into bite-sized pieces and add it to the mixing bowl with the vegetable and chickpea mixture. Pour the prepared dressing over the top of the salad.

Toss everything together until the chicken and veggies are evenly coated with the rich, flavorful dressing.

Transfer the salad to the refrigerator and let it chill for 1-2 hours to allow the flavors to meld. Serve chilled or at room temperature.