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Start by bringing two large pots of salted water to a boil; one will be for the pasta and the other for the chicken.
Once the water is boiling, add the chicken to one pot, cover it, and then remove it from the heat. Let it sit for 15 minutes to poach.
In the other pot, add the linguine and cook it until it's al dente, which should take about 9 to 11 minutes.
While the pasta is cooking, mix together the minced garlic, peanut butter, red wine vinegar, 1 tablespoon of sesame oil, soy sauce, hot chili oil, honey, vegetable oil, and ¼ cup of water in a small bowl. Whisk everything until it's well combined.
After the chicken has poached, use two forks to shred it into pieces.
Once the linguine is done, drain it and return it to the pot. Toss the pasta with the remaining 1 tablespoon of sesame oil.
Add the shredded chicken, shredded red cabbage, and the sauce mixture to the pot with the linguine. Toss everything together until well mixed.
Serve the dish garnished with sliced scallions and additional hot chili oil if desired.