In a large bowl, combine all chicken marinade ingredients. 1 tablespoon crushed or grated fresh ginger, 2 cloves garlic, crushed or finely minced, 2 tablespoons vegetable or grape seed oil, 2 tablespoons fish sauce, 1 teaspoon sugar.

If your pieces of chicken are thick, place them between two sheets of plastic wrap and pound them with a meat mallet to an even 1/2-inch thickness. Remove the plastic wrap and add the chicken to the marinade. Let marinade for about 20 minutes.

Heat a grill or heavy bottomed skillet over medium-high heat. Cook the chicken until it is browned and cooked through, usually 3-4 minutes per side. Let cool, and then shred or chop the chicken.

In medium bowl or large jar, combine all ingredients well. 1/4 cup fish sauce, 1 teaspoon grated fresh ginger, 3/4 cup water, 3 cloves garlic, finely minced or crushed, 1-2 red chilies, minced, 1 teaspoon sugar, 1 tablespoon fresh lime juice or more to taste, 2 teaspoons rice vinegar. Allow sugar to completely dissolve before using.

In large bowl, combine cabbage, herbs and shredded carrots. Add the chicken to the bowl and toss to combine.

Add fish sauce dressing to taste just before serving. Top with peanuts and other optional fried shallots, garlic, and/or pickled onions if using and serve.