Heat the neutral oil in a skillet over medium heat. Add the onion and sauté for 5 minutes. Add the scallion whites and sauté 1 minute until fragrant. Add the shredded chicken and cook for 8–10 minutes until completely warmed. Any skin in the skillet should be browned and beginning to crisp around the edges.

As the chicken reheats on the stove, whisk together all the ingredients for the sauce until smooth. Taste and adjust the seasonings to your preference.

Pour the sauce over the chicken and turn the heat to high. Once the sauce boils, reduce the heat to low and toss to coat the chicken. Simmer for 5 minutes. Remove from the heat and keep warm as you finish the rest of the recipe.

Combine the cabbage, scallion greens, peanuts, cilantro, Thai basil, and cucumber in a bowl. Add the lime juice, sesame oil, and sesame seeds. Add a big pinch of salt and use your hands to massage the oil and lime juice into the salad. Taste and add more salt if needed. Transfer to a large serving platter.

Arrange the diced avocado, peanuts, minced scallions, lime wedges, and Thai basil leaves on a small platter.

Transfer the warm chicken to a large serving platter. Divide the salad between plates and spoon the chicken on top. Serve the platter of garnishes at the table, along with additional sesame seeds or crispy shallots, if you like. Enjoy!