In a medium bowl, whisk together the soy sauce, toasted sesame oil, olive oil, rice vinegar, and honey until smooth. Add the minced garlic and grated ginger. Whisk until well combined and let sit for a few minutes.

In a large mixing bowl, layer the salad with chopped romaine, sliced red pepper, and chopped green onions. Add the mandarin oranges and diced chicken, gently mixing with tongs to ensure even distribution.

Pour the dressing over the salad and toss together with tongs until everything is evenly coated. Serve immediately and garnish with optional toppings like toasted almonds or crispy wonton strips.

Taste the salad mixture. Adjust sweetness with more honey if desired or thin the dressing with a teaspoon of warm water if too thick.

For leftovers, store salad components separately for up to 3 days in airtight containers, keeping the dressing in a sealed jar.