In a medium bowl, combine the teriyaki sauce, minced garlic, grated ginger, and olive oil. Add the chicken, toss to coat completely, and let it marinate for at least 20 minutes.
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In a blender, combine the hoisin sauce, olive oil, red vinegar, shredded ginger, Dijon mustard, sesame oil, sweet chili sauce and fresh ginger. The trick to get this sauce emulsified properly is to use a blender. You can opt for an immersion blender but make sure that your ginger is already grated into smaller chunks in order to properly get it mixed in the sauce. Store it in an air tight jar in the fridge until the salad is done.
Heat a large skillet over medium-high heat. Cook the marinated chicken for 5 to 7 minutes per side until deeply caramelized and fully cooked through. Transfer to a cutting board, let it rest for 5 minutes, and then slice into thin strips or bite-sized cubes.
In an extra-large serving bowl, combine the shredded green and red cabbage, grated carrots, chopped lettuce, fresh coriander, and sliced green onions. Toss well to distribute the colorful vegetables evenly.
Add the warm, sliced chicken to the top of the salad greens. Drizzle with your desired amount of the ginger-hoisin dressing (start with a little and add more to taste, saving the rest for another day).
Top the salad with the crushed peanuts, toasted sesame seeds, and crispy fried noodles (lightly crush them and toss in a tiny bit of olive oil in a pan) right before serving to maintain maximum crunch. Toss everything together and serve immediately.
