Preheat oven to 200° C.
Combine the marinade ingredients and pour over the chicken pieces. Set aside to marinate for 30 minutes.
Add the glaze ingredients to a saucepan over a low heat, and let thicken until syrupy.
Place the chicken pieces onto an oven tray and bake for 10 minutes. Brush pieces with glaze and bake for a further 10 minutes. Repeat another two times, until the surface is slightly charred. Set aside to cool.
In a medium serving bowl, combine the cabbage, carrots and parsley and set aside. Measure out your seeds into a small frying pan. Toast over medium heat, stirring frequently. Pour the toasted seeds into the mixing bowl and toss to combine.
Add chicken pieces, drizzle with Miso dressing and serve.
Combine the ingredients in a bowl and whisk until smooth.