Mix the dressing first. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, ginger, and garlic. You want it glossy and slightly thickened, with the honey fully dissolved. Give it a taste — it should be salty, tangy, and a little sweet all at once. Set it aside while you prep.

Prepare the vegetables. Shred the cabbage, julienne the carrots, and slice the spring onions. Keep the white and green parts separate; the whites go into the pan, the greens go on top at the end. The cabbage should look like fine pale-green ribbons, not chunks.

Heat the pan properly. Place a wok or large frying pan over a high heat and add the neutral oil. Wait until the oil shimmers and a single shred of cabbage dropped in sizzles immediately. If it sits there quietly, the pan is not hot enough yet.

Flash-cook the cabbage. Add the cabbage and carrot and stir constantly for 2 to 3 minutes. You are not cooking it through — you are just taking the raw edge off. The cabbage should turn a shade brighter and start to soften at the edges while still keeping a firm bite. If it starts releasing lots of water, your pan was not hot enough; tip it out and start again rather than letting it steam.

Add the aromatics. Stir in the spring onion whites and the chilli flakes, if using. Cook for 30 seconds only — you want the sharp raw bite to mellow, not disappear. The smell should turn fragrant and slightly sweet.

Toss with the dressing. Take the pan off the heat and pour over the dressing. Toss everything together until each shred is coated and glossy. The pan will hiss a little as the cool dressing hits the hot cabbage, which is exactly what you want.

Fold in the chicken. Add the shredded chicken and toss gently so it warms through without breaking up. Taste and adjust with a pinch of salt and a crack of white pepper. If it needs more lift, a splash more rice vinegar does the trick.

Finish and rest. Scatter over the sesame seeds, spring onion greens, and coriander. Leave the salad to sit for 5 minutes before serving — this short rest lets the flavours settle and the cabbage absorb the dressing properly.