Season the chicken breasts with kosher salt, black pepper, and olive oil. Cook in a non-stick skillet over medium heat for 5-7 minutes on each side until golden brown and cooked through.

Transfer the cooked chicken to a cutting board and let it rest before slicing.

In a small jar, combine toasted sesame oil, rice vinegar, honey, and minced ginger. Seal and shake until well blended.

In a large mixing bowl, combine chopped cabbage, rinsed chickpeas, carrots, and green onions. Toss gently.

Add sliced chicken and dressing, then toss again until everything is evenly coated.

Cover the salad or transfer to an airtight container and refrigerate for 1-2 hours.

Before serving, give the salad a gentle toss. Garnish with extra green onions or crushed cashews.