Season the boneless, skinless chicken breasts with kosher salt, pepper, and optional garlic powder. Drizzle olive oil over the chicken and ensure it’s evenly coated. Preheat your skillet over medium heat. Add the seasoned chicken and sauté for 5-7 minutes on each side, until cooked through and reaches an internal temperature of 165°F. Remove from heat and let it rest before slicing.

In a separate container, combine toasted sesame oil, rice vinegar, honey, minced fresh ginger, and a pinch of salt to create a dressing. Whisk until well blended.

In a large mixing bowl, combine the shredded cabbage, chickpeas, matchstick carrots, and sliced green onions. Toss with a pinch of salt.

Dice the rested chicken into bite-sized pieces, add it to the salad mixture, and drizzle the sesame dressing over everything. Gently toss to coat all ingredients.

Optional: Garnish with toasted sesame seeds. For best results, chill in the refrigerator for 1-2 hours before serving.