Using a medium sized mixing bowl, whisk together the orange juice, vinegar, soy sauce, ginger, honey, hoisin, sweet red chili sauce, gochujang, vegetable oil and 1 tablespoon of the sesame oil. Taste and adjust any ingredients as needed. Set aside.
Using a large skillet, heat the remaining sesame oil over medium heat. After a minute or so, add in the shredded rotisserie chicken, carrots and half of the scallions. Mix until heated through and add in the cabbage and red cabbage and drizzle in half of the dressing and mix again until everything is well coated with the dressing. Saute for about 3 minutes and remove from the heat.
After a minute or two, (you don't want the chicken to be too hot), add in the fresh greens and toss together, drizzling with a bit more dressing if desired. Serve and garnish with orange slices, fresh cilantro, sliced almonds and the remaining dressing.