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Boil the noodles until al dente, reserving some noodle water, then rinse briefly and set aside.
In another pot, season water with salt and poach the chicken breast for 10 minutes. Remove and let cool, then shred.
In a bowl, whisk together peanut butter, dark soy sauce, light soy sauce, sesame oil, garlic, ginger, vinegar, honey, and reserved noodle water until smooth.
Toss the noodles, shredded chicken, and sauce together until well coated.
Place into meal prep bowls and garnish with sesame seeds, chili flakes, and scallions if you like