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 to 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 and juice and 1/4 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