Crispy Asian Chicken Salad

1 3-inch piece of fresh ginger, grated

4 tablespoons toasted sesame oil

2 tablespoons honey

1/4 cup and 2 tabelspoons low-sodium soy sauce

4 tablespoons toasted sesame seeds

1 cup dates, cut in half

1 hothouse cucumber, finely sliced

6 cups baby arugula

6 wonton wrappers, cut into thin strips and fried

1/2 bunch cilantro leaves

1/4 cup rice wine vinegar

2 tablespoons sugar