Combine orange juice, rice vinegar, soy sauce, fresh ginger, sugar, sesame oil and red pepper flakes or chili garlic sauce in a medium bowl.
Pour half the sesame sauce into a skillet and whisk canola oil into remaining sauce to make a homemade sesame dressing.
Bring sesame sauce to a simmer in skillet and add chicken, reduce heat to low, cover and simmer until chicken is cooked through, about 10-15 minutes. Once evenly opaque throughout remove chicken to rest and continue simmering the sesame sauce to reduce and thicken slightly, about 3-5 minutes.
Meanwhile, shred chicken or dice into bite sized pieces and return to the thicken sesame sauce. Turn chicken to coat and remove from heat. Cool chicken and refrigerate until ready to assemble.
Meanwhile, prepare the other sesame chicken salad ingredients. Shred cabbage using a sharp knife and use a box grater (or cheese grater) to easily shred carrots. Thinly slice scallions and chop other fresh herbs.
Mix sliced cabbage, carrots, scallions, and herbs together. Then, top with chicken, dressing and chow mein noodles before serving.