To Roast The Chicken: Pre-heat the oven to 425 F Degrees. Pat-dry the chicken breasts with paper towels. Place them on a baking sheet lined with parchment paper.
Brush both sides of each chicken breast with the 2 teaspoons of oil and sprinkle evenly with salt and pepper. Bake in the oven for 35-45 min or until a thermometer inserted in the center registers 165 F degrees. Take it out of the oven, cover with aluminum foil, and let it sit for 10 minutes before slicing.
Slice chicken into small bite-size cubes, place it in a bowl and set aside.
To make the dressing: Place almond butter and honey in a mixing bowl. Whisk in the rice vinegar, soy sauce, sesame oil, ginger, garlic, Sriracha, and sea salt. Allow it to marinade on the kitchen counter for 10 minutes.
To make the salad: Pour half of the dressing at the bottom of a large bowl. Add in green cabbage, red cabbage, shredded carrot, and romaine lettuce in the bowl. Toss to coat. Add the sliced chicken. Pour in the rest of the dressing over and toss to combine. Allow the salad to sit on the kitchen counter for 5-10 minutes for all the flavors to combine.
Stir in the edamame. Garnish with sesame seeds, sliced almonds, tangerine slices and fresh cilantro. Serve.