1To make Dressing, in small bowl, stir together coconut milk, melted peanut butter and sweet chili sauce. Add juice from 1/2 lime; mix well. Taste dressing to see if it needs a little more lime. Adjust accordingly.
2To make Salad, remove and discard skin and bones from chicken. Shred chicken; place in large bowl. Gently stir in broccoli slaw mix and 3 sliced scallions. Add Dressing; toss well. Refrigerate until ready to serve; serve chilled or at room temperature.
3To make Scallion Pancakes, separate dough into 10 biscuits; place on clean cutting board with pinch of 3 sliced scallions under each biscuit. Using rolling pin, roll out each biscuit until flat.
4Heat 8-inch nonstick skillet over medium heat. Add 1 tablespoon oil to skillet. Place flattened biscuit in skillet; cook 30 to 50 seconds on one side. Turn; cook 30 to 50 seconds on other side. Remove “pancake” from skillet; place on paper towel to cool. Repeat with remaining biscuits, adding more oil to skillet as needed. Serve with Salad.