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Add the cubed chicken breasts to a large bowl. Season with garlic powder, onion powder, kosher salt, and black pepper. Mix well to coat evenly.
Place a large non-stick frying pan over medium heat. Add the olive oil.
Once hot, add the chicken and cook for 8–10 minutes, stirring occasionally, until golden brown and fully cooked through. Remove from heat and set aside.
Make the dressing: in a mixing bowl, combine sesame oil, maple syrup, soy sauce, rice wine vinegar, grated ginger, orange zest, and orange juice. Stir until well mixed. Set aside.
Assemble the salad: 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.
Pour the dressing over the salad and toss well to coat.
Garnish with extra toasted almonds and sesame seeds if you’d like.