Combine edamame, shredded carrots, Persian cucumbers, shredded chicken, green onions, cilantro, and mint in a bowl.
In a separate small bowl, whisk together chili crunch, toasted sesame oil, rice vinegar, soy sauce, lime zest and juice, microplaned or finely chopped garlic, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Add pickled ginger if desired.
Top with peanuts, cashews, sesame seeds, or jalapeños if desired.
