Marinate the chicken in 1/4 cup coconut aminos for at least 1 hour.
While marinating, prepare the vegetables. Thinly slice the romaine lettuce and cabbage. Wash thoroughly (I use a salad spinner). Julienne (thinly slice) the red pepper and purple onion. Slice the sugar snap peas at an angle (you should get about 3 pieces per pea).
Combine all of the vegetables in a large bowl and mix to combine.
Prepare the sesame ginger dressing. Combine the avocado oil, sesame oil, rice vinegar, honey, lime juice, salt, and sesame seeds to a jar. Grate the ginger and add to the dressing. Tightly close the jar lid and shake to combine. Taste and add more salt if needed.
If serving immediately, toss the salad in the dressing. Otherwise store in a separate container until ready to eat.
When the chicken is done marinating, grill or pan sear on medium high heat for about 6 minutes per side and until cooked thoroughly. Thinly slice the chicken and add to the salad.
Garnish with sliced red chili, sliced almonds, green onion, lime, or sesame seeds.