In a jar, combine rice vinegar, orange zest, orange juice, honey, avocado oil, toasted sesame seed oil, soy sauce, ginger, sesame seeds, and a pinch of salt and pepper. Secure the lid and shake vigorously for about 30 seconds until smooth.

Bring a large pot of salted water to a boil, add chicken, and boil for 15-20 minutes until cooked; internal temperature should reach 165°F (75°C). Drain and cool before shredding.

In a large salad bowl, combine chopped romaine, shredded cabbage, shredded chicken, mandarin oranges, shredded carrots, salted cashews, and dried cranberries. Toss gently.

Drizzle the ginger sesame dressing over the salad, starting with half and tossing to coat. Add more dressing if desired.

Top with crispy wonton strips and extra sesame seeds. Serve immediately.