Rinse quinoa under cold water. Combine with 2 cups of water in a saucepan, bring to boil. Cover and simmer for 15 minutes until fluffy. Cool on a sheet pan.

Slice cucumber into 1/4-inch half-moons, shred rotisserie chicken, and chop scallions.

In a mixing bowl, whisk together soy sauce, rice vinegar, honey, lime juice, chili oil, ginger, and sesame oil until smooth.

In a large bowl, combine cooled quinoa, shredded chicken, coleslaw mix, edamame, scallion whites, and cucumbers. Fold gently to mix.

Just before serving, add cashews and sesame seeds to keep them crunchy.

Drizzle dressing over the salad and toss gently to coat. Garnish with reserved scallion greens.