Whisk 1 tablespoon extra-virgin olive oil, 1 tablespoon soy sauce and 1 tablespoon honey in a medium bowl to combine. Add the chicken thighs. Season with kosher salt and freshly ground black pepper. Toss to coat. Set aside to marinate for a few minutes.

Place a rack in the middle of the oven. Heat broiler on high.

Cut the head of red cabbage in half through the core. Cut each half into 3 wedges, keeping the core intact on each piece. Arrange the cabbage wedges and trimmed green beans in a single layer on a large rimmed baking sheet, leaving space in one area for the chicken.

Drizzle with the remaining 2 tablespoons extra-virgin olive oil, then season as desired with salt. Place the chicken in a single layer in the reserved space. Broil until the cabbage, green beans and chicken are charred in spots and chicken is cooked through, 17 to 22 minutes.

Remove tray from oven and let cool for 5 to 10 minutes.

While the chicken and veggies are roasting, make the dressing. Also a good time to prep the scallions & parsley or cilantro.

In a small bowl, add the rice vinegar, toasted sesame oil, optional sriracha, grated garlic, remaining 2 tablespoons soy sauce, and remaining tablespoon of honey. Whisk well to combine. Season dressing with salt to taste.

Transfer chicken and cabbage to a cutting board. Transfer green beans to a large serving bowl. Remove the core from each cabbage wedge. Coarsely chop the cabbage, then coarsely shred chicken. Add both to the serving bowl with the green beans.

Add most of the sliced scallions along with the chopped parsley or cilantro. Drizzle the prepared dressing over the mixture. Toss salad to be sure it's fully dressed. Give it a taste and season with salt and pepper, if necessary.

For serving, top the salad with the remaining sliced scallions along with additional chopped parsley or cilantro. If desired, sprinkle with the optional chopped peanuts.