In a medium bowl, whisk together mayonnaise, tahini, soy sauce, chili oil, chili crisp, rice vinegar, light brown sugar, toasted sesame oil, minced garlic, and grated ginger. Mix until smooth and creamy. Cover and refrigerate for at least one hour.

In a large mixing bowl, combine shredded red cabbage, chopped romaine hearts, shredded or cubed cooked chicken, fresh mung bean sprouts, chopped scallions, sliced English cucumber, and ribbon-cut carrots. Toss gently to mix.

Once the dressing is ready, drizzle it over the salad mixture and gently toss until every piece is evenly coated.

Transfer the salad to a serving platter or bowls and sprinkle with chopped peanuts and sesame seeds before serving.