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Heat 1 tablespoon oil in a large flat-bottomed wok or skillet over high heat. Add sliced chicken and ¼ teaspoon salt; cook, stirring constantly, until lightly browned and opaque throughout, 3 to 4 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil to the skillet along with the scallion pieces and slices, 8 cups cabbage and the remaining ½ teaspoon salt. Cook and toss until the vegetables are just tender, about 3 minutes, then add the chicken back to the pan along with 2 tablespoons chili-garlic sauce; toss to combine. Divide 2 cups rice among 4 plates and top with the stir-fry mixture.