Wash and dry produce.

Quarter lime. Remove and discard any thick center stems from kale. Roughly chop cilantro.

Pat chicken* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board to rest.

Meanwhile, in a small bowl, whisk together peanut butter, soy sauce, sesame oil, 1 tsp sugar (2 tsp for 4 servings), juice from half the lime, and a splash of water until smooth.

In a large bowl, massage kale with a drizzle of olive oil until softened, 30-60 seconds.

Add coleslaw mix, carrots, garlic-ginger scallion paste, half the cilantro, and a squeeze of lime juice; season with salt and pepper.

Thinly slice chicken crosswise.

Divide salad between bowls. Top with chicken, peanut sauce, crispy fried onions, and remaining cilantro. Serve with any remaining lime wedges on the side.