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; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Season with garlic powder, salt, and pepper; stir to combine.

While chicken cooks, wash and dry produce.

Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve tomatoes.

In a large bowl, combine sesame dressing, mayonnaise, ponzu, Sriracha, ½ tsp sugar, and a drizzle of olive oil (1 tsp sugar and a large drizzle of olive oil for 4 servings).

To bowl with dressing, add cucumber, tomatoes, mixed greens, cabbage and carrot mix, and chicken; toss to combine. Taste and season with salt and pepper if desired.

Divide salad between bowls; garnish with sesame ginger crunch. Serve.