Cut all of the leftover chicken thighs into small/medium size chunks.
In a saucepan over medium heat, combine the honey, soy sauce, garlic, ginger, and black pepper. Heat until it begins to come to a boil, continuing to stir. Reduce the heat to a simmer, stirring occasionally, and let simmer for about 5 minutes. Once nice and thick, remove from the heat. Stir in the chicken and sesame oil. Reserve half of the chicken for Honey Sesame Chicken.
While cooking, prep your other ingredients. Reserve half of the chopped snap peas for Honey Sesame Chicken.
In a large bowl, combine the Chopped Cabbage, shredded carrots, cashews, snap peas, Green onions, and wonton strips. Thin out the Lime Chili Dressing as needed so it’s pourable. Add 1/2 - 2/3 (however you like it) and stir everything together well with tongs.
Serve immediately with the honey glazed chicken and garnish with basil.

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