Cook the noodles. Bring a large pot of salted water to a boil. Cook noodles until just tender. Drain and rinse briefly under cool water to prevent sticking. Toss with a splash of oil and set aside.

Whisk the peanut sauce. In a bowl, whisk peanut butter, soy sauce, lime juice, honey, chili-garlic sauce, and sesame oil. Add warm water gradually until smooth and pourable, like heavy cream. Taste and adjust for salt, tang, and heat.

Season the chicken. Pat chicken dry. Season with a pinch of salt and pepper.

Sear the chicken. Heat 1 tbsp oil in a large skillet or wok over medium-high. Add half the chicken, cook 3–4 minutes until browned and cooked through. Transfer to a plate. Repeat with remaining oil and chicken.

Sauté aromatics and veggies. In the same pan over medium heat, add garlic and ginger. Cook 30 seconds until fragrant. Add bell pepper and cabbage; cook 2–3 minutes until slightly tender but crisp. Return chicken to the pan.

Add noodles and sauce. Add cooked noodles to the skillet. Pour in the peanut sauce and toss with tongs until everything is coated and warmed through. If it looks thick, splash in a little water.

Finish and garnish. Remove from heat. Stir in green onions. Top with chopped peanuts, cilantro, and sesame seeds. Serve with lime wedges.