Make the dressing: in a medium bowl whisk together 1/4 cup rice vinegar, 1 green onion (minced), 2 tablespoons reduced-sodium soy sauce, 1 tablespoon toasted sesame seeds, 1 tablespoon sesame oil, 1 tablespoon honey, and 1 teaspoon minced ginger until combined.

Cook 4 cups brown or white rice according to package directions; fluff with a fork and divide the cooked rice evenly among four bowls.

In a large bowl combine 4 cups coleslaw mix and 2 cups shredded rotisserie chicken.

Add half of the dressing to the coleslaw–chicken mixture and toss until evenly coated.

Divide the dressed slaw and chicken among the four rice bowls; top each bowl with 2 cups thawed frozen shelled edamame (divide evenly).

Drizzle the remaining dressing over the bowls and serve warm or cold, as desired.