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Add the chicken thighs to a bowl along with the honey, soy sauce and ginger powder, garlic powder and salt. Toss to coat and leave to marinate for a few minutes.
Make the dressing by combining all of the dressing ingredients in a nutribullet or high speed blender and blending until smooth. Taste and adjust the flavor as desired by adding more honey, vinegar etc.
Cook the noodles according to the package instructions and then place in a colander and run under cold water.
Heat a skillet on medium high heat. Add in the chicken thighs plus and of the excess sauce from the bowl and leave the chicken to cook for 5-6 minutes per side until golden brown in color. Once cooked through place on a cutting board and slice, spoon any excess sauce from the pan overtop.
Add the lettuce and noodles to a large salad bowl along with the cucumbers, cilantro, scallions, peanuts and sliced chili. Finally add the chicken and pour the dressing overtop. Toss until well coated. Serve with chili oil/chili crisp spooned overtop for an additional kick of spice and garnish with additional peanuts and cilantro.