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Into a large bowl, add 2 diced up chicken breasts. Add garlic powder, onion powder, kosher salt, and black pepper. Mix well.
Place a large non-stick frying pan over medium heat. Add olive oil and cook the chicken until golden brown and fully cooked. Remove from heat and set aside.
Make the dressing by mixing sesame oil, maple syrup, soy sauce, rice wine vinegar, grated ginger, orange zest, and orange juice. Set aside.
In a large salad bowl, add shredded green cabbage, cooked chicken, segmented oranges, diced avocado, sliced green onions, chopped cilantro, toasted slivered almonds, and toasted sesame seeds.
Add the dressing and toss well. Garnish with more toasted almonds and sesame seeds.