Place the cabbage, brussels sprouts, bell pepper, carrots, sesame seeds, almonds, cilantro, and chicken into a large bowl. Toss to combine.
Place the almond butter, olive oil, rice vinegar, maple syrup, sesame oil, garlic, salt and pepper into the bowl of a food processor. Process until the garlic is minced and the consistency is smooth. Turn the motor to continuous and add the water through the feed tube, a tablespoon at a time, until the consistency is smooth and pourable. Scrape down the sides at least once to ensure all ingredients are incorporated.
Pour the dressing over the chicken salad and toss thoroughly to combine. Portion into bowls and top with additional nuts and seeds if desired. Alternatively, portion into meal prep containers. This salad keeps in the fridge for up to 5 days.
To make Whole30 compliant, omit maple syrup in dressing. Substitute with 1 tbsp date syrup or 4 soaked dates. Be careful to use sugar free almond butter.