In a large bowl, whisk together the mayo, chili garlic sauce, honey, salt, black pepper and cayenne pepper. Adjust seasoning to taste and add chili garlic sauce, honey or more mayo where desired.
To the bowl with the dressing, add the chicken, celery, peas, lentils, cashews and green onions. Fold the ingredients together until combined. Adjust seasoning to taste.
Assemble your chicken salad sandwiches on top of beds of lettuce, sandwich rolls, wraps or lettuce wraps. Top with fresh baby arugula and goat's cheese.
The chicken salad with store for 2-3 days in an airtight container in the refrigerator.