Heat the oven to 375°F (190°C). Arrange the boneless, skinless chicken thighs in a single layer in the Artichaut baking dish or on a rimmed sheet pan. Roast for about 25 minutes, until the thickest piece reaches 165°F (74°C). Transfer the chicken to a cutting board, cool for 10 minutes, and chop into bite-size pieces. Skip this step when using already cooked chicken.

Steam or blanch the 1-inch asparagus pieces for 3 to 5 minutes. They should turn bright green and become tender while still holding their shape. Drain well and cool completely.

Wash and thoroughly dry the lettuce. Chop it into small bite-size pieces. Peel and chop the cucumber, cut the carrots into short matchsticks, chop the herbs, slice the green-onion tops, thinly slice the optional cabbage, and grate or mince the fresh ginger.

Add the lettuce, cooled chicken, cucumber, cooled asparagus, carrots, herbs, green-onion tops, optional cabbage, and fresh ginger to the large serving bowl. Lift the ingredients gently from the bottom to distribute the heavier pieces.

In a glass jar or small bowl, whisk together the dried ginger and sea salt. Add the almond butter and raw honey. Whisk until they form a smooth paste with no pockets of dry ginger.

Whisk in the coconut aminos, apple cider vinegar, and optional fish sauce. Slowly stream in the cold oil while whisking. Continue until the dressing looks glossy, evenly tan to light brown, and slightly thickened.

Pour about three-quarters of the dressing around the salad bowl. Toss from the bottom until the chicken and vegetables have a thin, even coating. Add the remaining dressing if the salad still looks dry, or serve it at the table.

Divide the salad among four bowls while the lettuce and cucumber are still crisp. Serve immediately.