Peel and finely slice the red onion. Pop it in a heatproof bowl. Pour in enough boiling water to cover the onion. Leave to soak for 5 mins.
Meanwhile, trim and peel the carrot. Slice it into fine matchsticks. Pop in a large bowl. Halve the cabbage and finely shred it, discarding any really thick cores. Add it to the carrot.
Slice the skin and pith off the orange, then slice it into segments. Add the segments to the carrot and cabbage.
Finely slice the chilli. Flick out the seeds if you want slightly less heat in your salad. Add to the veg. Add the coriander leaves to the bowl. Drain and add the onions as well.
Peel and grate the ginger into a small bowl. Zest and juice the lime into the bowl. Whisk with 2 tbsp of the tamari and 2 tsp olive oil. Set aside.
Pop the chicken breast fillets between 2 sheets of cling film or baking paper. Bash them with a rolling pin, or something similarly heavy, to flatten them till they’re around 1cm thick. Warm a non-stick griddle or frying pan.
Rub 1 tsp oil into each chicken breast. Season. Add to the pan. Fry for 5-8 mins till golden brown. Flip them over. Fry for 5-8 mins till cooked through.
Add the lime dressing to the veg. Toss to mix. Divide between 2 plates. Top with a chicken breast and serve straight away.