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To make the chili oil. In a large skillet, heat ⅓ cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar. Stir in the red pepper flakes and orange peel.
Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and ⅓ cup water.
Cook the noodles according to package directions. Drain and set aside.
Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in ½ of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.
Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!