Gather all the ingredients.
Add enough water to boil chicken thigh in a stove top pan. Once water is boiling, add 1/2 tsp of salt and chicken thigh into stove top pan. Reduce heat to medium, cover the pot 7/8 of the way to allow for evaporation, and cook for 10 minutes.
In the meantime, prepare, wash, dry lettuce leaves as needed. Cut into 1/2 inch width bite sizes and place into a bowl.
Optional - if you have pre-sliced or pre-crushed almonds, you can skip this step. If you have whole almonds, put almonds in a food processor and pulse until almonds are in smaller pieces (or you can just break them up with kitchen mallet). Set aside.
In a small Teflon fry pan, add Swerve/Monkfruit and Rice Vinegar and bring to boil. Once boiling, remove from heat and set to cool. Once cooled, add to mixing bowl.
Add Sesame Oil, vegetable oil, salt and black pepper into mixing bottle or a mixing bowl. Shake/mix well and set aside.
Once 10 minutes has passed, pull chicken from pot and place onto a cutting board. With a knife and tongs, gently sweep the knife left to right with the knife pointing with the grain of the meat. The chicken should pull apart and form shreds.
Combine shredded chicken, sliced/crushed almonds, dressing (to taste) into lettuce bowl and toss well. Note - make sure you vigorously shake dressing prior to serving as settling will occur.