• Wash and dry produce. Pat chicken dry with paper towels; dice into 1/2-inch pieces. Halve, core, and dice apple.

• Place kale in a large bowl and drizzle with olive oil. Using your hands, massage kale until leaves are tender, 1-2 minutes. Season with salt and pepper.

• Add chicken, coleslaw, apple, 2/3 of the dressing, a pinch of salt, and pepper to bowl; toss to combine.

• Divide salad between bowls. Drizzle with remaining dressing and sprinkle with as many chili flakes as you like. Season with salt and pepper and serve.