Make the pickled onions
In a small bowl, combine 2 Tbs. warm water with the rice vinegar, sugar, and 1/4 tsp. salt; whisk until dissolved. Add the onions and let sit for at least 30 minutes.
Smoke the chicken
Put the tea, rice, sugar, and coriander seeds in the center of a sheet of heavy-duty aluminum foil. (If using thinner foil, use 2 or 3 layers.) Fold the foil loosely to form a flat packet.
Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grate; set aside. Set the tea-smoking packet directly on the hot coals or on top of a metal burner shield. Put the grate back on the grill and close the lid. On a charcoal grill, leave the vents partially open and wait for smoke to rise from the vents. On a gas grill, wait 10 minutes, then open the lid to check for smoke. If there is none, close the lid and check again in a few minutes.
Meanwhile, pound the chicken breasts between 2 sheets of plastic wrap to about 3/4 inch thick. Pat dry with paper towels and season generously with salt and pepper.
Arrange the chicken on the grill grate so that it’s not directly over the packet, and then close the lid. Smoke the chicken, flipping once, until cooked through and an uneven brown color develops from the smoking, 5 to 7 minutes per side. Cool to room temperature, pull the chicken into bite-size strips, and set aside.
Assemble the salad
In a large bowl, mix the cabbage, carrots, cilantro, bell pepper, oil, chili sauce, chicken, and the pickled onions with their liquid. Toss well. Season to taste with salt and pepper and serve.
nutrition information (per serving):
Photo: Romulo Yanes