Halve chicken breasts horizontally, so you are left with thin cutlets. Drizzle with olive oil.
Place sesame seeds onto a plate then press the chicken into the sesame seeds, making sure the chicken is covered. Season generously with salt.
Cook the chicken in a splash of oil in a hot pan until golden brown on both sides and cooked through (2-3 minutes per side). Remove from the pan and set aside.
Whisk together oil, lemon juice, honey, soy sauce, salt, pepper and sesame seeds and set aside.
Shred the cabbage, julienne (or grate) the carrots and thinly slice the spring onions and radishes.
Combine in a large bowl with the almonds and coriander/cilantro. Pour over half of the dressing and toss well.
Slice the chicken and serve on the cabbage salad with the remaining dressing.