Poach the chicken: Place 1 chicken breast in a saucepan and cover with cold water by about 2 cm. Add 1/2 tsp salt. Bring to a gentle simmer over medium heat. Once simmering, reduce heat to low so water barely moves. Cover and poach for 12–15 minutes or until cooked through (internal temp 75°C). Remove chicken and let rest for 5 minutes, then shred or slice.
Cook rice: Cook 1 cup of white rice.
Prepare the vegetables: Remove kale leaves from stems and chop roughly. Thinly slice the cabbage. Cook the edamame as per packet instructions. Peel and thinly slice the red onion. Slice the beetroot into thin matchsticks.
Combine the salad: In a large bowl, add chopped kale, shredded cabbage, sliced beetroot, sliced red onion, and cooked edamame.
Dress the salad: Pour roasted sesame dressing over the vegetable mix and toss until evenly coated.
Assemble the bowls: Divide cooked rice between two bowls. Drizzle 1 tbs soy sauce over the rice. Top with the dressed vegetable mix. Add the poached chicken on top.
Finish: Sprinkle sesame seeds and crispy shallots over each bowl before serving.