Begin by cutting boneless, skinless chicken breasts into 1-inch cubes. In a mixing bowl, combine soy sauce, toasted sesame oil, garlic powder, and black pepper. Add the chicken cubes and mix well to coat them evenly. Allow the chicken to marinate for 10 to 30 minutes.

Once the chicken has marinated, sprinkle cornstarch over the marinated chicken, ensuring each piece is well-coated. Gently toss to eliminate any dry spots.

Heat a large skillet over medium-high heat and add enough neutral oil to cover the bottom. Once shimmering, place chicken pieces in batches to avoid crowding. Fry for 4-5 minutes until golden brown, flipping halfway.

Use a slotted spoon to remove the chicken and place it on paper towels to drain excess oil.

Allow the fried chicken to rest for about 5 minutes.

In a small bowl, whisk together rice vinegar, honey or maple syrup, grated fresh ginger, minced garlic, and toasted sesame seeds until fully combined.

In a large salad bowl, combine mixed greens, shredded carrots, sliced cucumber, red bell pepper, sliced green onions, and chopped cilantro. Toss gently.

Top the salad with crispy chicken and drizzle the dressing. Toss just before serving.