In a large bowl, combine the shredded chicken, napa cabbage, red cabbage, carrots, green onions, and cilantro.
In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and vegetable oil to make the dressing.
Pour the dressing over the salad and toss until everything is evenly coated.
Top with toasted almonds, crispy wonton strips, and sesame seeds just before serving.