In a medium bowl or jar, combine rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and sriracha if using. Whisk until honey dissolves.
Slowly drizzle in the neutral oil while whisking continuously to emulsify. Alternatively, shake vigorously in a sealed jar.
Taste and adjust seasoning—add more honey for sweetness, more vinegar for tang, or more sriracha for heat. Set aside.
In a large bowl, combine shredded chicken, romaine, red cabbage, carrots, scallions, and cilantro. Toss gently.
Just before serving, pour dressing over salad and toss to coat evenly. Start with half the dressing and add more as needed.
Top with toasted almonds and crispy wonton strips. Serve immediately.
