Preheat oven 392F / 200C / 180 fan.
Add the chicken breasts to baking tray. Season and rub with a little olive oil. Bake for 10 minutes.
Prepare the coleslaw mix by mixing the red and green cabbage and coleslaw mix together in a large mixing bowl.
Mix the coconut aminos, fresh lime juice, toasted sesame oil and olive oil, ginger, garlic, black pepper and fresh chili together in a small bowl. Toss with the coleslaw mix.
Arrange coleslaw mix on a nonstick baking tray and place the partially cooked chicken breasts on top. Bake for a further 15 - 20 minutes or until the chicken is cooked through.
Allow chicken to stand for a few minutes. Shred chicken with two forks and toss with coleslaw mix. Serve with sliced green onions, sesame seeds and fresh coriander. Option to add more chili if you prefer.
NOTE: If using precooked shredded chicken. Simply cook the dressed coleslaw mix for about 15 - 20 minutes in the oven and warm through the cooked chicken for the last 5 minutes. Dress with onions, sesame seeds, coriander and chili.
Storage: Best fresh but can be stored in a Tupperware in the Fridge for one day.