For the dressing:
Place the chicken in a saucepan and add enough green tea to cover. Bring to a boil, reduce heat to low, and simmer until the chicken is just cooked through, about 25 minutes. Remove chicken and cool enough to shred it.
While the chicken is cooking, combine the cabbages, carrots, scallions, and cilantro in a large bowl. Add the shredded chicken and toasted almonds to the bowl of vegetables. In a small mixing bowl, whisk together all the ingredients for the dressing. Massage the dressing into the salad. Top with gomasio.