Marinate the chicken thighs in your favorite spice blend or a simple mixture of salt, pepper and a little oil. Grill them on a grill pan until cooked through and juicy.

Cut the cucumber in half. Roast them until lightly charred. Allow the chicken to cool slightly and then slice into thin strips. Cut the cucumber into 8 pieces.

Wash the cabbage thoroughly and slice it into thin strips. Place it in a large salad bowl to form the base of the salad.

Chop the cilantro. Slice the chili peppers into thin rings. Grate the carrots. Place the prepared vegetables and herbs in a large bowl.

Add the shredded chicken and cucumbers. Place bay leaf, spices, pressed garlic in the center of the salad. Pour in the soy sauce, vinegar, and teriyaki sauce.

Heat the oil in a pan and pour it over the center of the salad. Gently toss and leave for 15 minutes.

Transfer the salad to a serving plate and sprinkle with sunflower seeds to give it crunch and visual appeal. Serve the Chinese Chicken Salad immediately to preserve the vibrant colors and textures in each plate.