Poach the chicken in about 400 ml coconut milk (use one can and add a bit of stock if needed) and a few peppercorns. Simmer for about 10 minutes, Remove from the heat and leave in the hot liquid for another 15 minutes.
Toast the chopped cashews or peanuts in a dry frying pan, and then do the same with the sesame seeds (separately) Set aside for later use.
Shred or tear the chicken into small strips. Rinse and prepare all the vegetables. Combine the chicken, cucumber, shallots and chili in a bowl. Add half of the torn mint leaves and almost all of the toasted nuts and seeds.
Make the dressing in a small bowl, season to taste and pour it over the salad. Toss gently, then top with the reserved nuts, sesame seeds and a few torn mint leaves. Serve at once.