Combine all ingredients for the dressing and stir together to mix.

Add 2 tbsp of the dressing to the chicken and massage with your hands to coat evenly. Set the chicken aside to marinate in the refrigerator for 10 minutes.

Use a spiralizer or vegetable slicer to slice the parsnip and carrots into thin noodle-like strips.

Heat a skillet over medium heat. Add cashews and cook stirring for 3-4 minutes, until the cashews are browned and toasted. Add to the parsnip and carrot mixture.

Heat coconut oil in the skillet over medium high heat.

Add the chicken in a single layer and cook for 6 minutes on each side until cooked through.

Transfer the chicken to a cutting board and slice in bite-sized pieces. Add to the salad.

Add green onions and the rest of the dressing. Stir to mix well.

Add salt and pepper, if needed, and sprinkle sesame seeds and cilantro or basil leaves. Serve immediately or chill before ready to serve.