Grilled Bang Bang Chicken Salad

For chicken, stir buttermilk, Sriracha, and salt together in a large bowl until well blended. Add chicken pieces to the bowl, turning to coat in marinade. Allow to stand at room temperature while the grill heats.

Preheat an outdoor grill to medium heat, and clean the grates. When the grill is hot, pour cooking oil on a folded paper towel, and use tongs to oil the grates.

Thread chicken onto metal skewers, then place on the oiled grates, and grill each side until no longer pink at the center and juices run clear, 4 to 5 minutes. Watch for flare-ups, and move chicken away from the flame, if necessary. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

Remove chicken to a cutting board and tent with foil.

For dressing, combine sweet Thai chili sauce, Sriracha, soy sauce, mayonnaise, onion powder, garlic powder, and sesame oil in a pint jar. Cover jar with a tight-fitting lid and shake until dressing is well blended. Set aside.

For salad, place broccoli slaw, matchstick carrots, chopped snow peas, and grilled chicken pieces in a salad bowl. Drizzle dressing over salad and toss.

Line a serving plate with spinach leaves, and pile slaw mixture on top. Place chicken pieces around and on top of slaw mixture. Garnish with sliced almonds and sliced green onion. Serve immediately.