In a small mixing bowl or a glass mason jar, combine the low-sodium soy sauce, rice vinegar, honey, finely grated fresh ginger, minced garlic, olive oil, toasted sesame oil, and optional chili-garlic sauce.

Whisk the mixture aggressively (or seal the jar and shake vigorously) for 30 seconds until the ingredients are fully emulsified, glossy, and unified. Taste and adjust with a pinch of salt and black pepper if desired, then set the dressing aside.

In an extra-large salad bowl, combine the shredded green cabbage and chopped romaine lettuce, tossing the greens together with your hands to distribute them evenly.

Add the shredded cooked chicken, thinly sliced green onions, and drained mandarin orange segments straight into the bowl with the greens.

If you plan on eating the entire salad immediately, pour the whisked sesame-ginger dressing directly over the ingredients. Use large salad tongs to gently lift and fold from the bottom up just until the elements are uniformly coated; do not toss aggressively, or you will rupture the delicate fruit cell walls of the mandarin oranges.

Alternatively, if you plan on saving portions for leftovers, plate the dry salad first and drizzle the dressing individual serving style to keep the residual starches and fibers from turning soggy in storage.

Just before serving, scatter the toasted sliced almonds, crunchy chow mein noodles, and sesame seeds across the top of the salad to ensure the structural crispness remains entirely intact when biting. Serve cold.