Heat 2 tablespoons of neutral oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Toss in scallion whites and cook for 1 additional minute. Add 2 cups of shredded rotisserie chicken, stirring well.

In a mixing bowl, whisk together 3 tablespoons of sriracha, 2 tablespoons of honey, 2 tablespoons of low-sodium soy sauce, 1 teaspoon of fish sauce, the juice of one lime, and 1 teaspoon of sesame oil until well combined.

Pour the prepared sauce over the chicken mixture in the skillet, stirring to coat. Increase heat to medium-high until it comes to a gentle boil, then reduce to low and simmer for about 5 minutes.

In a large bowl, combine 4 cups of Napa cabbage, chopped scallion greens, 1/2 cup of salted peanuts, cilantro and Thai basil, and chopped cucumber. Drizzle with lime juice and sesame oil, lightly massage to combine.

Prepare garnishes by arranging sliced avocado, additional peanuts, minced scallions, and lime wedges on a serving platter.

To serve, scoop the sautéed chicken onto the salad and garnish with toppings. Serve immediately.