Cook the chicken breast by your preferred method, such as grilling or roasting, until the chicken is fully cooked through. Allow it to cool slightly, then shred using two forks.

Thinly slice the cabbage and spring onion, peel and grate the carrot, then add them all to a large mixing bowl.

Add the cooked chicken and freshly chopped coriander to the bowl.

In a small bowl, mix together the rice wine vinegar, soy sauce, maple syrup, olive oil, grated ginger, and miso paste until fully combined and smooth. (Tip - if you have a small jar add all ingredients to the jar, fasten the lid and shake to combine).

Pour the dressing over the chicken and vegetable mixture. Toss everything together until well coated.

Serve with a wedge of lime and another pinch of sesame seeds.