Pat the chicken cutlets dry with paper towels: Season both sides evenly with the salt, black pepper, and garlic powder.

Whisk together the rice vinegar, soy sauce, lime juice, honey, toasted sesame oil, neutral oil, ginger, and garlic in a small bowl. The dressing should look glossy and slightly emulsified.

Heat 1 tablespoon (15 ml) neutral oil in a 12-inch skillet over medium-high heat until shimmering.

Add the chicken cutlets in a single layer, working in two batches if needed. Cook for 3 to 4 minutes on the first side until golden brown.

Turn and cook for another 2 to 4 minutes, until the thickest part reaches 165°F (74°C). Transfer the chicken to a clean plate.

Let the cooked chicken rest for 10 minutes. This helps retain its juices and prevents very hot chicken from wilting the cabbage.

Add the green cabbage, red cabbage, carrots, cucumber, green onions, peanuts, and cilantro to a large mixing bowl.

Cut the rested chicken across the grain into thin strips or bite-size pieces.

Arrange the sliced chicken over the cabbage mixture.

Whisk the dressing again, then pour about three-quarters of it over the salad. Toss thoroughly until the vegetables are lightly coated rather than saturated.

Taste the salad and add more dressing as needed. If it tastes too sharp, a small drizzle of honey can soften the acidity; if it tastes flat, add a squeeze of lime.

Sprinkle with toasted sesame seeds and serve with lime wedges, if using. Serve promptly while the cabbage and peanuts are crisp.