Mix together the green and red peppers, onion, aduki beans, sweetcorn and half the coriander in a large bowl. Whisk together the dressing ingredients in a separate bowl, then stir 3 tablespoons into the bean salad. Spoon the salad into serving dishes.
Place the coconut chips or flakes in a nonstick frying pan over a medium heat and dry-fry for 2–3 minutes or until lightly golden brown, stirring continuously.
Scatter the shredded chicken and remaining coriander leaves over the bean salad and sprinkle with the toasted coconut and alfalfa shoots, if using. Serve with the remaining dressing.