In a large bowl, combine soy sauce, rice vinegar, agave syrup (or brown sugar), minced garlic, finely chopped ginger, sesame oil, sesame seeds, chilli flakes, cracked pepper, and salt. Add the chicken, ensuring it is fully coated. Cover and refrigerate for a minimum of 30 minutes or, ideally, overnight.
To grill, preheat a cast iron grill pan until it is hot. Add a drizzle of vegetable oil and grill the chicken for about 6-8 minutes per side, depending on the size of your chicken breast. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). This will guarantee that the chicken is cooked thoroughly without overcooking.
Once the chicken is cooked through, transfer it to a cutting board and let it rest for 5-7 minutes before slicing it into pieces.
In a cup or jar, whisk together the white miso paste, honey, olive oil, lemon juice, grated ginger, sesame oil, rice vinegar, and season with salt and pepper to create the dressing.
To assemble the salad, combine the shredded green and purple cabbage, julienned carrots, red pepper, coriander, green onions, edamame, and roasted cashews in a large bowl. Pour the dressing over the salad and toss until everything is well coated.
Serve the salad on a large platter, placing the sliced chicken on top. Garnish with sesame seeds, toasted almond flakes, and fresh coriander leaves.