For the Grilled Chicken:
1 In a bowl, combine the chicken, coconut aminos, avocado oil, rice vinegar, sesame oil, honey, garlic, ginger, chile flakes, salt and pepper. Toss to combine, cover and refrigerate 4 hours to overnight.
2 Preheat your Traeger Grill to 500F (if using the ModiFire Sear Grate, preheat the grill to 475F). If using a gas or charcoal grill, preheat to medium-high direct heat.
3 Place the chicken onto the grill and cook until grill marks form, around 6 minutes. Meanwhile, pour the reserved marinade into a saucepan along with ¼ cup water and set over medium-high heat. Cook, stirring regularly, until the liquid has reduced in volume by at least ½ and it can coat the back of a spoon, around 6 minutes.
4 Flip the chicken, brush it with the glaze, and cook the other side until grill marks form and the thickest parts of the thighs register 165F. Transfer the chicken to a carving board and let it rest 5 minutes before slicing.
5 To serve, arrange a bed of the salad onto individual serving plates. Top with the grilled chicken and brush with more of the glaze.
For the Sesame Salad:
7 In a bowl, combine the cabbage, radicchio, carrot, cucumber, green onion, snow peas, bean sprouts, cilantro, mint, orange segments and Side Dish Creamy Sesame dressing. Toss well to combine, top with the cashews, and serve with the grilled chicken.
