½ teaspoon coconut aminos (or gluten free soy sauce)
In a tall container, add egg, lemon juice, dijon mustard, garlic powder, and a bit of salt and pepper. Place your immersion blender to the bottom of the container, turn on and wait until the mixture thickens. You may need to raise the immersion blender a bit to help mix all of the oil.
Then use a spoon to mix in sesame oil, sriracha, honey, and coconut aminos.
Place in refrigerator to cool.
While the mayo cools, mix together the chicken, cabbage, onion, carrot, and celery in a large bowl.
Then place sliced almonds in a small skillet over medium heat to toast. The will just need to toast for about 5-7 minutes until slightly browned. And toasty. Mmmm.
Add all of the mayo to the chicken salad ingredients and mix well.