Make the dressing: In a small bowl or jar, whisk together lime juice, soy sauce, sesame oil, maple syrup, and grated ginger until smooth.
Prepare the salad: Soak or cook the vermicelli noodles, then rinse with cold water and drain. Shred the roast chicken and slice the fresh veggies.
Assemble: Layer the ingredients in a jar in this order: dressing, vermicelli noodles, coleslaw mix, shredded chicken, fresh mint and chili, and finish with crushed peanuts on top.
Seal and store: Refrigerate until ready to eat. When you're ready, give it a shake, toss, and enjoy!
