In a dry skillet over medium heat, add ¼ cup of sesame seeds, stirring them frequently for about 3–5 minutes until golden brown.

Preheat your grill or skillet to medium-high heat. Season the chicken breast with salt and pepper, and cook for 6–8 minutes on each side until fully cooked.

Wash and shred 4 cups of cabbage using a knife or mandoline, then place it in a large mixing bowl as the salad base.

In a medium bowl, whisk together ¼ cup of sesame oil, ¼ cup of soy sauce, 2 tablespoons of honey, and 2 tablespoons of rice vinegar until smooth.

Slice the rested chicken, add it to the shredded cabbage, and drizzle the dressing over. Toss gently to combine.

Sprinkle the toasted sesame seeds over the salad and serve immediately for the best flavor and texture.