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Season chicken breast with smoked paprika, onion powder, garlic powder, salt, and black pepper.
Sear chicken breast in a pan until golden brown and cooked through.
Remove chicken and let it rest, then slice into small strips.
Slice cucumber and bell peppers.
Chop green onions, cilantro, and dice jalapeño (remove seeds if desired).
Cook rice noodles according to package directions.
Drain and rinse rice noodles well.
Prepare the dressing: combine peanut butter, soy sauce, rice vinegar, sesame oil, honey, chili crunch, salt, black pepper, onion powder, garlic powder, and the juice of one lime.
Blend dressing ingredients until creamy and smooth.
In an extra large mixing bowl, combine rice noodles, cucumber, diced chicken, bell peppers, edamame, shredded carrots, chopped peanuts, green onions, jalapeño, and cilantro.
Add the dressing to the salad and toss to combine.