Preheat the oven to 180 degrees Celsius

Cut the tortilla into strips, coat with extra virgin olive oil, season with salt and pepper and arrange in a single layer on a sheet pan

Place the tortilla into the oven until crisp (12 minutes)

Heat a grill pan on a medium heat and add virgin coconut oil

Cut the chicken in half into fillets and cook until golden brown

Peel the ginger and garlic and mince the two into a larger bowl

Prepare the dressing with: 2 tbsp extra virgin oil, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1/2 tbsp sesame oil, 1/2 tbsp honey, and the prepared ginger and garlic

Slice the Napa cabbage into smaller pieces and grate the carrot. Slice the baby cucumber

Place everything (minus the chicken and tortilla) into the large bowl and toss to mix

Slice the chicken into strips once cooled

Plate up by placing the salad first, followed by the tortilla strips and chicken.