In a large ziploc bag, add 1 cup of coconut milk, 3 tablespoons lime juice, and 2 tablespoons soy sauce.

Squish the bag to mix the contents then add the chicken and seal the bag shut.

Store in the fridge for at least 1 hour, up to 6 hours.

In a small mason jar, add the remaining 1/2 cup coconut milk, lime juice, soy sauce, peanut butter, and honey, place the lid on securely and shake to combine.

Store in the fridge.

Heat a grill pan over medium heat.

Drizzle with a touch of olive oil.

Drain the chicken and place on the grill until it is no longer pink, 12-15 minutes, turning once.

Let cool slightly then chop.

In a large bowl, combine the cabbage,romaine, jicama, mango, cucumber, bell pepper, strawberries, orange, red onion, cilantro, pasta, and chopped chicken.

Add the dressing and toss to coat.

Sprinkle with the almonds and chia seeds.

Serve immediately as a salad or with fresh cooked wraps or tortillas.