In a medium bowl, whisk together the dressing ingredients: coconut aminos, red wine vinegar, avocado oil, toasted sesame oil, minced ginger, onion powder, salt, and pepper.

In a resealable plastic bag, place the chicken thighs and pour in 3-4 tablespoons of the prepared dressing. Massage to coat and marinate in the refrigerator for at least 30 minutes.

Heat a large skillet over medium heat, add the marinated chicken, and cook for 6-8 minutes on each side until golden brown and cooked through.

Once the chicken cools, chop it into bite-sized pieces and set aside.

In a mixing bowl, combine shredded green cabbage, shredded red cabbage, shredded carrots, sliced almonds, mandarin oranges, and chopped cilantro.

Add the chopped chicken and drizzle any remaining dressing over the salad. Toss to coat and serve immediately.