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Chop chicken into bite-sized pieces.
Whisk together soy sauce, unseasoned rice vinegar, peanut oil, Monkfruit sweetener, and Sesame Oil. (This dressing is good on lots of things so you might want to double the amount of dressing.
Put chopped chicken into a bowl and mix in about half the dressing. Let the chicken marinate in the dressing while you prepare other ingredients.
Thinly slice and then chop enough green cabbage to make about 6 cups chopped cabbage.
Slice green onion.
In a large dry frying pan, toast the almonds over low heat, about 90 seconds, or until almonds start to be fragrant.
Mix cabbage, sliced green onions, toasted almonds, and sesame seeds into the chicken marinating in the bowl. (Save a few almonds and sesame seeds to garnish the finished salad.
Add more dressing, then toss to combine until the salad is as wet as you prefer. (You may not need all the dressing.
Season with fresh-ground black pepper, sprinkle with reserved almonds and sesame seeds, and serve.
This will keep about one day in the fridge, but probably not much longer than that.