Preheat oven to 425 degrees. Place chicken breasts on a baking tray or dish, and bake in oven for 20 minutes. Remove from oven, let cool for 10 minutes before shredding.
To make the dressing: Mix the garlic, soy sauce, rice vinegar, honey, and ginger in a small bowl.
Place the chicken, edamame, bell peppers, carrots, and coleslaw mix in a large bowl. Toss to combine. Add the dressing to the salad, and combine until the salad is fully coated. Add the cilantro, and mix again.
Sprinkle the green onions, toasted almonds, and sesame seeds on top, if desired. Serve immediately, or serve chilled.