Wash and dry produce.

Reserve 1 tsp garlic-ginger scallion paste (2 tsp for 4 servings) in a medium bowl; set aside.

Quarter lime. Drain mandarin orange slices, reserving juice (you'll use it in Step 3); roughly chop mandarin slices.

Open package of chicken* and drain off any excess liquid. In a large bowl, toss chicken with remaining garlic-ginger scallion paste, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken (along with any scallion paste from bowl) in an even layer; cook, undisturbed, until a crust begins to form, 1-2 minutes.

Stir, then cook, stirring frequently, until browned and cooked through, 3-4 minutes more.

While chicken cooks, to bowl with reserved garlic-ginger scallion paste, add juice from half the lime, 1 TBSP soy sauce, 1 TBSP mandarin juice, ½ tsp sesame oil, ½ tsp sugar, salt, pepper, and as much Sriracha as you like (2 TBSP soy sauce, 2 TBSP mandarin juice, 1 tsp sesame oil, and 1 tsp sugar for 4 servings). Whisk in 2 TBSP olive oil (4 TBSP for 4) until thick and creamy.

Transfer chicken to a second large bowl. Add mixed greens, coleslaw mix, chopped mandarin, half the sesame seeds, and as much dressing as you like; toss to combine.

Divide salad between shallow bowls. Top with wonton strips and remaining sesame seeds. Serve with remaining lime wedges on the side.