Cut the purple cabbage lengthwise into 4 pieces. Thinly slice the cabbage and toss into a large bowl. Follow by thinly slicing the green cabbage and placing in the same bowl.
Add the shredded carrots, green onions, and shredded cooked chicken. Toss to fully mix.
In a small bowl, whisk together the coconut aminos, vinegar, ginger, sesame o il, maple syrup, garlic, salt, and pepper.
Pour onto the cabbage mixture and toss completely to coat. Let sit for about 5-10 minutes to “marinate” before serving. Toss a couple times while it marinates.
While the salad sits, prep the spicy mayo by mixing together the mayo and desired amount of hot sauce - we recommend at least 1 tbsp. Stir until combined. Thin out with about 1-2 tbsp of water to drizzle.
Toss the salad one last time and serve immediately with the spicy mayo drizzled on top followed by crushed almonds, sesame seeds, and green onion.