Prepare the dressing: In a small jar with a tight-fitting lid, combine soy sauce, rice vinegar, toasted sesame oil, honey, olive oil, grated ginger, and minced garlic. Shake vigorously until smooth and emulsified.

Toast the almonds: Place sliced almonds in a dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until fragrant and golden. Remove from heat and let cool.

Assemble the salad: In a large mixing bowl, combine the shredded chicken, cabbage, carrots, dried cranberries, cooled toasted almonds, and fresh cilantro.

Dress and serve: Pour the prepared dressing over the salad ingredients. Toss thoroughly to ensure everything is evenly coated. Serve immediately.

Meal prep note: If making ahead of time, store the dressing in a separate container and only dress the salad right before eating to prevent sogginess.