In a skillet over medium heat, add olive oil. Once hot, add the shredded or diced chicken.

Sprinkle garlic powder, paprika, salt, and black pepper over the chicken. Stir to coat evenly.

Cook for about 5-7 minutes, stirring occasionally, until the chicken is heated through and slightly crispy. Remove from heat and set aside.

In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined. This emulsifies the dressing, ensuring it coats the salad evenly.

In a large mixing bowl, combine the shredded cabbage, carrots, red bell pepper, green onions, and cilantro.

Add the cooked chicken to the bowl.

Drizzle the dressing over the salad and toss gently to combine all ingredients. Ensure the dressing is evenly distributed for maximum flavor.

Transfer the salad to a serving platter or individual bowls. Serve immediately for the best texture, or refrigerate for up to 30 minutes to allow flavors to meld.