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Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add trimmed chicken thighs; cook, flipping once, until browned and an instant-read thermometer inserted in the thickest portion registers 165°F, about 10 minutes.
Meanwhile, whisk 2 tablespoons each hoisin, brown sugar, tamari (or soy sauce), mirin and vinegar and 1 teaspoon each grated garlic and ginger together in a small bowl. Set aside 6 tablespoons of the dressing for serving.
Pour the remaining ¼ cup dressing into the skillet with the chicken. Reduce heat to low and cook, stirring and flipping the chicken occasionally, until the sauce is glossy, slightly thickened and coats the chicken, about 2 minutes. Transfer the chicken to a cutting board, drizzling any pan drippings over it. Let rest for 5 minutes, then slice.
Combine 4 cups romaine, 2 cups cabbage, the sliced bell pepper, the shredded carrot and ½ cup cucumber together in a large serving bowl; toss well. Top with the sliced chicken, sliced scallions, sliced serrano and 1 tablespoon sesame seeds. Sprinkle with crispy fried onions (or shallots), if desired. Serve with the reserved dressing on the side.