In a glass jar, combine ¼ cup toasted sesame oil, 2 tablespoons honey, 2 tablespoons orange or apricot jam, and ¼ cup freshly squeezed orange juice. Add the zest of half an orange, 2 tablespoons rice vinegar, 1 tablespoon freshly grated ginger, 1 clove grated garlic, ½ teaspoon ground turmeric, and 1 tablespoon sesame seeds. Whisk together until smooth. Taste and season with salt and pepper before setting aside.

In a large mixing bowl, combine 4 cups of shredded cabbage or kale with 2 cups of cooked shredded rotisserie chicken, and ½ cup chopped cilantro or Thai basil. If you like a little heat, add 1 jalapeño, sliced. Drizzle half of the prepared dressing over the salad mixture and toss gently to coat all the ingredients evenly.

Carefully fold in 1 diced avocado and ½ cup of roasted salted cashews to the salad. Drizzle the remaining dressing over the top and toss lightly once more, being cautious not to mash the avocado.

Just before serving, add 1 cup of crispy wonton strips on top for that delightful crunch. Toss gently to incorporate, but keep the wontons on top so they remain crispy.

Transfer the salad to a large serving platter or individual bowls, garnishing with a sprinkle of chopped green onions for added freshness. Serve immediately.