Whisk together the peanut sauce ingredients and pour half into an 8x8" baking pan. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate for 1 hour or up to overnight. Reserve the remaining peanut sauce for the noodles.
Heat a grill to medium high heat. Place the chicken on skewers and grill for 8 minutes or until 165°. Remove from the heat and tent with foil.
Meanwhile, cook the noodles according to package instructions.
Drain the pasta and toss with the chicken, peppers, cucumbers, cabbage, and sauce.
Top with peanuts, cilantro, green onions and sesame seeds. Serve with additional sriracha if desired.