In a large bowl, combine the shredded cabbage, carrots, chicken, sliced almonds, green onions, and cilantro. Toss well to mix all the ingredients evenly.
In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sesame seeds until well combined.
Pour the dressing over the salad mixture and toss until everything is evenly coated.
Just before serving, add the crispy chow mein noodles and give the salad a final toss to incorporate.
Serve immediately for maximum crunch, or chill in the refrigerator for up to 30 minutes to allow the flavors to meld.