|| Chicken || In a medium skillet or cast iron skillet, place the sesame oil and coconut oil under medium heat. Take the two chicken breast and salt and season both sides with the zest of a lime and garlic powder. Place chicken presentation side down on the melted oils for about 7-10 minutes until the sides of the chicken are starting to look cooked. Flip on the other side and cook until the inside temperatures reach 165-170 degrees. It should take another 7 minutes.

|| Dressing || In a small saucepan under medium heat, stir in peanut butter, sesame oil, sriracha, agave, red pepper flakes, salt, ginger, juice of a lime, sweet chili sauce, and soy sauce until the mixture is melted and combined and take off the heat. Slowly pour and whisk in the rice vinegar. Set aside.

|| Salad || Peel and wash the carrots and grate through a cheese grater and place into a large bowl. Take half of the cabbage and cut out the stem and cut in half. Slice the cabbage thin (julienne) and put into the bowl. Clean and rough chop the cilantro and green onion and place into the bowl with the black sesame seeds. Pour the dressing into the veggies and toss until everything is combined. Slice the chicken and place on top to finish the salad.