Make the dressing:

Chop the dates into small pieces. Soften the dates in hot water for 10 minutes and drain. 

Blend the dates, olive oil, and sesame oil in a food processor until emulsified (approximately 1-2 minutes). Add all other ingredients to the food processor and pulse until completely combined. Scrape down the sides of the processor as needed. Set aside.

Make the chicken:

In a small bowl, combine the salt, Five Spice, garlic powder, and pepper to make a spice mixture. Stir to mix well. Set aside.

Place the chicken in a large bowl. Drizzle the chicken with 1 teaspoon olive oil and toss to coat. Sprinkle with the spice mixture and toss to coat thoroughly and evenly. Set aside.

In a large skillet, heat 2 tablespoons olive oil over medium high heat. Place the chicken in a pan in a single layer and cook until crispy and brown, about 4 minutes. Flip each piece over and cook until done, about 2 minutes. Remove from heat and set aside.

Make the salad:

In a large bowl, add the shredded cabbage and carrots, 1 teaspoon salt, and ½ teaspoon pepper, tossing to coat evenly. Add the green onions, almonds, mandarin oranges, mango (optional), and chicken bits. Add ½ cup of the dressing and toss to coat thoroughly. Serve garnished with black sesame seeds and the remaining dressing on the side. Enjoy!