Cut a thin slice off the bottom of each Kumato so it sits flat.

Cut off the top of each Kumato and hollow it out. Reserve the scooped-out middles for another recipe.

Slice the Asian pear into small pieces and place in a bowl.

Add lemon juice to the pear to prevent browning.

Add the flaked cooked chicken to the bowl.

In a separate measuring cup, combine lime juice, rice wine vinegar, fish sauce (or vegetarian alternative), ginger, salt, sugar, and honey.

Whisk in the olive oil and sesame oil.

Add the chopped scallions, onion and chili flakes (if using) to the dressing.

Pour the dressing over the chicken and pear mixture.

Gently mix everything together.

Add the snipped basil, mint, and toasted almonds.

Carefully fill each hollowed Kumato with the basil chicken mixture.

Serve the stuffed Kumatoes on a bed of greens.

Garnish with a chiffonade of fresh basil.