In a large bowl, combine the coleslaw mix, snap peas, cucumber, red pepper, jalapeño pepper, cilantro, and scallions.

Season the chicken thighs with salt and marinate with 2 tablespoons of olive oil, lime juice, grated ginger, and minced garlic for at least 20 minutes.

Grill the marinated chicken thighs over medium heat for about 8 minutes or until fully cooked.

In a separate bowl, whisk together rice vinegar, reduced sodium Tamari, sesame oil, honey, additional garlic, ginger, sesame seeds, extra virgin olive oil, fresh lime juice, Sriracha sauce, and crushed red pepper flakes to create the dressing.

Once the chicken is cooked, slice it and add it to the salad mixture. Drizzle the dressing over the salad and toss to combine.