Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat; cook chicken for about 6 minutes per side until golden brown and cooked through. Let rest before slicing.
Chop mixed greens, shred cabbage, grate carrots, and slice bell peppers into thin strips.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey until combined.
In a large bowl, combine chopped veggies and sliced chicken. Drizzle with dressing and toss gently until everything is coated.
Serve immediately, garnished with sesame seeds or chopped green onions if desired.
