In the bowl of a blender blend together the ginger, garlic, soy sauce, brown sugar, rice vinegar, water and corn starch. Process until fully combined and creamy. Reserve 3 tablespoons of the sauce in the blender; meanwhile transfer remaining sauce to a small bowl and set aside.

Bring a large pot of water to a boil over high heat (this usually takes a while. The water should be boiling by the time the dressing has been made).

Heat a large skillet over medium high heat. When the skillet is hot add the oil and then carefully add the chicken thighs. Sprinkle with salt and pepper. Cook the chicken on each side for approximately 4-6 minutes, or until each side is nicely golden brown and chicken is nearly cooked. Add the bowl of sauce to the skillet and reduce heat to medium low, cooking until chicken is cooked through. Remove from heat and set aside to rest.

Prepare the teriyaki dressing- in the same blender that contains the leftover 3 tablespoons of teriyaki sauce, add the sesame oil, chili, honey, rice vinegar and water. Taste and add any additions necessary. Set aside.

By now the large pot of water should be boiling- blanch the green peas, broccoli florets and sugar snap peas in the water for 2-3 minutes, or just until they start to soften (you don't want them to get too cooked and mushy). When ready, carefully drain the boiling water and rinse with cold water for 1-2 minutes to slow down further cooking.

In a large bowl toss together the blanched veggies, chopped cabbage, green onion and teriyaki dressing. Slice the cooked chicken into small strips and add to the salad. Serve with steamed rice or cauliflower rice. Garnish with sesame seeds.