Prep your skillet with cooking spray: Sprinkle the chicken with salt and pepper and set aside.

Cook the onion and garlic: Add onion and garlic to the skillet and cook for two minutes.

Add and cook the chicken: Add your chicken to the skillet with the onion and garlic, sauté the chicken until browned and fully cooked, and set the chicken aside to cool.

Dice the chicken: Once cooled, dice the chicken.

Make the Thai Salad Dressing: Add the lime juice, ginger, and red pepper flakes to a bowl, whisk together to combine all ingredients, slowly add the olive oil while whisking, then add honey and whisk until well combined.

Assemble the salad: Combine the cabbage, red pepper, carrots, scallions, basil, cilantro, and diced chicken in a large bowl, then toss with the dressing and mix well.

Top the salad: Top with peanuts or cashews and serve.