For the chicken

• 1 pound boneless, skinless chicken breasts, cubed
• 1 egg, whisked
• 1/3 cup almond flour
• 1/4 cup tapioca flour
• 3 tablespoons black sesame seeds
• 3 tablespoons white sesame seeds
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• avocado oil spray

For the salad

• 1 napa cabbage, thinly sliced
• 1/4 purple cabbage, thinly sliced
• 1 red bell pepper, julienne sliced
• 2 carrots, julienne sliced
• 3 mandarin oranges, peeled and segmented
• 4 green onions, thinly sliced
• 1/4 cup cilantro, roughly chopped
• 8–10 mint leaves, roughly chopped

For the dressing

• 1/4 cup tahini
• 1/4 cup coconut aminos
• 3 tablespoons water
• 3 tablespoons coconut vinegar (or rice wine vinegar)
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 1 teaspoon powdered ginger
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper