1. Heat frying pan or BBQ plate to medium high heat.
2. Cook the chicken for 5-8 minutes until cooked through. Remove from the pan, cover and rest. (keep pan for prawns).

Salad:

1. Pick the mint leaves, discarding the stems. Finely chop the mint.
2. Finely slice the chilli. Remove seeds if you want less heat.
3. Place salad leaves, kaleslaw, mint and chilli in a large bowl, toss to combine.

Noc Cham Dressing:

1. In a small bowl add the rice wine vinegar, fish sauce, chilli, 1 Tbsp. Water and ½ tsp. Golden monkfruit sweetener. Whisk until the sugar is dissolved.
2. Reheat the frying pan to medium high heat.
3. Cook the prawns for 2-3 minutes until just cooked through, remove from pan.
4. Shred the chicken using 2 forks.
5. Drizzle the dressing and any resting juices over the salad and divide between your plates.
6. Place the chicken and prawns on top of the salad.
7. Scatter with peanuts to serve.