In a medium bowl, combine boneless, skinless chicken breasts with soy sauce, sesame oil, garlic powder, and black pepper. Cover and refrigerate for 15-20 minutes.

Heat a skillet over medium-high heat, add oil, then cook the marinated chicken for 6-8 minutes per side until browned.

Transfer chicken to a cutting board and slice into thin strips after resting.

Shred Napa and red cabbage, julienne carrots, and slice bell peppers. Chop green onions and cilantro.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), lime juice, and adjust flavors to taste.

In a large bowl, combine shredded veggies, sliced chicken, toasted nuts, and crispy toppings. Drizzle with dressing and toss to combine.