Preheat oven to 350ºF. In a small bowl, combine the almond slices, vegetable oil, cayenne pepper, and salt and toss to coat. Line a baking sheet with parchment paper and add the sliced almonds in a single layer. Toast the almonds in the oven for 5-10 minutes or until golden. Set aside and allow to cool.
To make the dressing, add tahini, grated garlic, tamari, rice vinegar, honey, lime juice, and cayenne pepper to a bowl and whisk to combine. Slowly drizzle in the sesame oil while whisking until dressing is well combined.
In a serving bowl, compose the salad with the shredded chicken, grapes, cucumber ribbons, celery, and watercress. Top with toasted almonds and chives and serve with the dressing on the side.
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