Combine the chicken, sesame oil, chili sauce, garlic, ginger and lime juice in a bowl. Cover and refrigerate 2 hours, tossing once. Cook the chicken on a well-oiled grill over high heat until cooked through, 5 min. per side. Cool slightly, then cut into thin strips. Place in a large bowl; add the cabbage, snow peas, scallions, bell pepper and cilantro. Reserve.