Sprinkle salt and pepper over cubed chicken breast, and add minced garlic. Set aside for a few minutes.

Over medium-high heat, heat a skillet or pan and add olive oil. When oil is hot, add chicken breast and cook, turning occasionally to brown on both sides. Remove when done, about 7 minutes. Squeeze juice from a wedge of lime on the chicken, and set aside to cool.

In a large bowl, mix together the rest of the salad ingredients (red and Napa cabbage, carrots, papaya, daikon, green onion, and cilantro). Set aside. In a small bowl, combine all salad dressing ingredients and mix together.

For the dressing - Pour ingredients into a blender and blend until emulsified.

Add chicken and dressing to salad, and mix to combine. Serve with a lime wedge.