Heat a skillet over medium-high heat and add oil. Season chicken with salt and pepper. Cook for 6-7 minutes per side until golden brown and cooked through.

While chicken cooks, whisk together soy sauce, rice vinegar, sesame oil, and honey in a mixing bowl until well combined.

Once chicken is done, let it cool slightly and slice into bite-sized pieces. Chop cabbage, shred carrots, and chop green onions.

In a large salad bowl, combine chopped cabbage, carrots, onions, and sliced chicken. Drizzle dressing over and toss gently.

Sprinkle toasted sesame seeds and cilantro if desired, and serve immediately.