1In a large wooden bowl, combine chopped napa cabbage, purple cabbage, red bell pepper, mandarin oranges, green onions, and cilantro.
2In a measuring cup, whisk together the dressing ingredients, including low-sodium soy sauce, champagne vinegar, avocado oil, toasted sesame oil, freshly grated ginger, onion powder, and ground black pepper.
3Add cooked and cooled rice to a baking sheet and toss well with sesame oil, maple syrup, and low-sodium soy sauce.
4Bake the rice at 400°F (200°C) for 25-30 minutes, tossing halfway through, until crispy.
5Add chopped rotisserie chicken to the bowl with the salad ingredients.
6Top the salad with the crispy rice.
7Sprinkle sesame seeds over the salad.
8Pour the prepared dressing over the salad.
9Toss all ingredients together thoroughly until well combined.