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Chop the cabbage into 1.5 cups, remove the watery insides of the cucumber and chop it to ½ cup, shred the carrots to make ½ cup, slice the green onion, and chop the cilantro to ⅓ cup.
Shred the cooked chicken breasts.
In a bowl, mix the juice of one lime, 1 tablespoon of fish sauce, ½ tablespoon of soy sauce, 1 tablespoon of honey, one minced garlic clove, ½ tablespoon of sriracha, and ½ teaspoon of grated ginger to create the sauce.
Toss the shredded chicken in the sauce until it is well coated.
Combine the dressed chicken with the chopped cabbage, cucumber, carrots, green onion, and cilantro.
Top the salad with almonds and serve it with crackers.