In a small bowl or a jar, combine all of the dressing ingredients and whisk or shake together. Set aside.
In a dry skillet over medium-low heat, add the slivered almonds and sesame seeds. Lightly brown in the skillet for 2-3 minutes or until just golden and fragrant. Remove from the skillet and set aside.
In a medium mixing bowl, whisk the olive oil, Kosher salt, black pepper, garlic powder, and onion powder. Add the cubed chicken and toss to coat, ensuring the seasoning is evenly distributed on the chicken.
Add the seasoned chicken to the skillet over medium heat, turning occasionally until chicken is cooked through. Remove from the skillet and set aside.
In a large serving bowl, combine the shredded cabbage, the cooked chicken, halved orange segments, diced avocados, green onions, cilantro, toasted slivered almonds, and sesame seeds.
Shake or whisk the dressing that was set aside, and pour about half of the dressing over the cabbage and other ingredients. Toss to combine and add more dressing as needed.
Serve immediately, any leftovers taste great the next day!