Preheat a large non-stick frying pan on medium heat.
Spread sesame seeds on a large plate and coat chicken with seeds. Season with salt and pepper. Heat oil in frying pan and cook chicken for 3–4 minutes each side, or until cooked through. Set chicken aside on a plate covered in foil to rest for 5 minutes. Thinly slice chicken.
To make dressing, combine tahini, zest, juice and ¼ cup water in a small bowl until smooth and viscous. Season with salt and pepper.
In a large bowl, combine the rice, kale, cucumber, avocado and sprouts. Top the salad with the chicken, pickled ginger and almonds. Drizzle dressing before serving.
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