Heat avocado oil in large frying pan over medium heat.
Cut chicken tenderloins in to 1 inch pieces removing any large, visible pieces of tendon if you can. Add pepper and salt to taste then add to pan. Flip chicken as it begins to brown. Allow it to cook on all sides until there is no more pink.
While chicken cooks, whisk together ingredients for the dressing and set aside.
Finely chop the green onions and thinly slice the bell pepper removing the stem and seeds. Shred the basil leaves. If using cilantro, finely chop about 2 tbsp.
In a large bowl, toss the coleslaw mix in the dressing. Add only as much dressing as you think you will need. I use all the dressing, but if you like a lightly dressed salad start slow, taste and add more as needed. Add chicken and bell peppers and mix together. If you like a lot of dressing on your salad, you can always make another 1/2 recipe of the dressing and add as much as you need!
Top salad with green onions, basil, cilantro, peanuts and sesame seeds. Serve and enjoy!