Boil a large pot of salted water over high heat. Add the bow tie pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Drain and rinse under cold water.

Chop cooked chicken into bite-sized pieces. Julienne or slice the carrots into matchsticks if using whole carrots. Finely chop cilantro and green onions, then mix all these ingredients in a large bowl.

In a mason jar or bowl, combine soy sauce, oil, brown sugar, rice vinegar, sesame oil, and ginger. Seal the jar or whisk together until smooth, allowing the sugar to dissolve.

Add cooled pasta to the bowl with chicken and vegetables. Drizzle half of the dressing over and toss gently to coat everything evenly.

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least two hours.

Before serving, give the salad a stir and drizzle with the remaining dressing. Top with slivered almonds if desired and serve.