In a blender or food processor, combine orange juice, orange zest, soy sauce, sugar, rice vinegar, and 2 teaspoons of ginger. Then, slowly add olive and sesame oil at regular intervals while blending. Set aside.
Heat a drizzle of olive oil in a large non-stick pan over high heat. When hot, add garlic and remaining ginger; toast until fragrant. Add chicken thighs and sear until the bottom is golden brown, about 6 minutes. Season with salt and pepper. Flip over, then sear until the other side is golden brown, about 5 more minutes. Deglaze with vegetable stock. Measure with a thermometer to 165F to make sure the chicken has adequately cooked.
To assemble the salad, divide the greens among 4 bowls. Then, top each bowl with equal amounts of chicken, mandarin oranges, edamame, Asian slaw, apples, tomatoes, avocados, and coconut flakes. Spoon dressing over the bowls; garnish with sesame seeds.