Start by marinating the chicken thighs in one cup of teriyaki glaze. If you have time, let it sit in your fridge for at least 30 minutes. This step adds tons of flavor and tenderness!

While the chicken marinates, let’s whip up the vinaigrette. In a small bowl, combine the finely chopped sweet onion, remaining teriyaki marinade, rice vinegar, canola oil, freshly grated ginger, honey, and red chili flakes. Give this a good stir and set it aside.

Heat a grill pan over medium-high heat or prepare your outdoor grill. Once it’s nice and hot, spray it with olive oil. Add your chicken thighs and cook for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C). If you're short on time, grilling ensures a quick and delightful cooking method.

While the chicken is grilling, chop your veggies. Shred the cabbage, shred the kale, shred the carrot, and dice the bell pepper. This is where your salad really starts to shine!

Once the chicken is ready, allow it to rest for a few minutes. Then, slice it into bite-sized pieces. In a large bowl, combine the cabbage, kale, carrot, bell pepper, cashew nuts, and chicken. Drizzle the sweet onion teriyaki vinaigrette over the salad and toss to combine.

Your Sweet Onion Chicken Teriyaki Salad is ready to serve. You can enjoy it right away or let it chill in the fridge for a bit. The flavors will develop even further!