Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium high heat. Add chicken in an even layer; season all over with garlic powder, salt, and pepper. Cook, undisturbed, until browned on one side, 1-2 minutes. Cook, stirring occasionally, until browned all over and cooked through, 3-5 minutes more.

Remove from heat; transfer to a paper-towel-lined plate. Wipe out pan.

While chicken cooks, wash and dry produce.

Trim and halve cucumbers lengthwise; thinly slice lengthwise into strips. Zest one lime and quarter both (for 4 servings, zest two limes and quarter all four). Finely chop cilantro.

In a large bowl, combine cucumbers, a big pinch of sugar, and a big pinch of salt. Set aside to cure.

In a small bowl, whisk together chili sauce, Sriracha, garlic-ginger scallion paste, lime zest, 2 TBSP olive oil, ½ tsp sugar, ½ tsp water, and juice from half the lime (4 TBSP olive oil, 1 tsp sugar, and 1 tsp water for 4 servings). Stir until sugar has dissolved and dressing is thoroughly combined. Taste and adjust seasoning with additional lime juice, sugar, or salt if desired.

Drain any excess liquid from cucumbers and pat dry with paper towels.

To bowl with cucumbers, add chicken, coleslaw mix, cabbage and carrot mix, and cilantro. Toss with as much dressing as you like.

Divide salad between bowls. Top with crispy fried onions and wonton strips. Serve with any remaining lime wedges on the side.