Marinating the chicken is recommended for optimal flavor and texture. Add chicken to a sealable plastic bag with the ginger, soy sauce, sesame oil, Sriracha, rice vinegar, BBQ Seasoning, Chicken Seasoning, salt and pepper to taste.
Shake the bag and ensure the chicken is fully coated. Refrigerate for at least 2 hours to overnight.
Heat the grill to medium-high heat (If you prefer to bake the chicken, see baking instructions below in the Recipe notes). Allow the grill to heat for 10 minutes.
I like to spray my grill plates with olive oil to prevent sticking.
Add the chicken. Cook the chicken for about 10-15 minutes until it reaches an internal temperature of 165 degrees, flipping halfway through. Use a meat thermometer to test doneness.
Remove the chicken from the grill. Allow the chicken thighs to rest for 10 minutes before slicing it into strips.
While the chicken rests, assemble the salad with spinach, cabbage, cilantro, green onions, and peanuts or sunflower kernels.
Add the sliced chicken strips. Drizzle the Thai peanut dressing throughout.