If baking the chicken, preheat oven to 400F 

1. Chicken. Place chicken breasts in a bowl and toss with the soy sauce, sesame oil and salt, place on a parchment-lined sheet pan. Bake until cooked through ( 165F), roughly 20-28 minutes, depending on size.  Let cool and shred with two forks. ( You can do this up to 2 days ahead,  storing in the fridge). 
2. Sesame brittle. In a non-stick medium skillet, toast the almonds over medium heat until golden and lightly toasted, stirring often. Add the sesame seeds and toast, stirring just until they begin to pop. Pour in the maple syrup, stir for 30-45 seconds, and remove from the heat. Fluff them up a bit, and let them completely cool. They will harden as they cool. (You could do this up to 3 days ahead, storing at room temperature.) 
3. Chicken Salad Dressing. Whisk all the ingredeints together in a small bowl. ( You can do this up to 3 days ahead and store it in a jar in the fridge.) 
4. Combine. Place the cabbage, bell pepper, carrots, cucumber, cilantro, green onions, and chicken in a large bowl. Stir the dressing, then add enough to coat, tossing as you go lightly. You may not need it all, depending on how much cabbage you use. 
5. Garnish with the Sesame Almond Brittle, orange zest, and microgreens.