To make the marinade: In a medium bowl, whisk the soy sauce, ginger, canola oil, hoisin sauce,sesame oil, Sriracha,and salt to blend. Transfer 3 tablespoons of the mixture to a baking dish, then add the chicken and turn to coat it. Cover and refrigerate for 30 minutes, turning after 15 minutes, or up to 1 day, turning occasionally.
To make the dressing: Whisk the vinegar and scallions into the remaining marinade. Set aside.
Heat a grill pan over medium-high heat. Remove the chicken from the marinade, add to the grill pan, and cook for about 4 minutes per side, or until the chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let cool for 15 minutes.
Cut the chicken crosswise into 1/4-inch-thick slices.
To assemble the salad: In a large bowl,toss the chicken, cabbage, carrots, scallions, and cilantro with enough dressing to coat lightly.
Mound the salad in the center of four plates. Re-whisk the dressing and drizzle a little over and a round the salad. Sprinkle the almonds and sesame seeds over and serve.
*TOASTING NUTS: To toast walnuts, pecans, or almonds, spread them on a large, rimmed baking sheet. Bake in a 350°F oven, stirring occasionally, until lightly toasted and fragrant, about 10 minutes. Transfer to a plate and let cool before using.