Preheat oven to 400F degrees.

Make the dressing by mixing the rice wine vinegar, honey, soy sauce and sesame oil together in a bowl.

In a separate bowl, mix together the chicken, peanuts, sesame seeds, optional pepper and half of the dressing. Spread out on a sheet pan and bake in a 400-degree oven for 15 minutes.

Remove from oven and let cool.

In a large salad bowl, combine the cabbage, carrots and scallions. Add the cooked chicken and remaining salad dressing. Toss to coat and serve.

If you like added heat, top with sriracha sauce.