Prepare the Chicken: Season chicken breasts generously with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once the oil shimmers, add the chicken and cook for 4-5 minutes on each side, until golden brown and cooked through. Remove from the skillet and let it rest before slicing into bite-sized pieces.

Make the Dressing: In a large mixing bowl, combine the dressing ingredients: lime zest, lime juice, rice vinegar, light soy sauce, sesame oil, minced garlic, sugar, and a drizzle of chili crisp. Whisk everything together until smooth and well combined.

Cook the Edamame: Bring a small pot of water to a boil. Add the frozen edamame and cook for 1-2 minutes until heated through. Drain and set aside to cool.

Combine the Salad: In the bowl with your dressing, add the shredded carrots, chopped green onions, cooked edamame, toasted sesame seeds, fresh cilantro, and sliced chicken. Toss everything gently.

Serve and Enjoy: Transfer the salad to a serving bowl or individual plates. Top with additional chili crisp, crushed peanuts, or crunchy noodles if desired.