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Cook the rice noodles according to package instructions, then rinse under cold water for 10-15 seconds to stop the cooking and keep them from clumping. Set aside.
Add the peanut butter, soy sauce, honey, sesame oil, lime juice, rice vinegar, water, minced ginger, red pepper flakes, and salt to a blender and blend until smooth. Add a splash of water a little at a time as needed to reach your desired consistency.
In a large bowl, combine the rice noodles, shredded purple cabbage, shredded green cabbage, shredded carrots, red bell pepper, green bell pepper, edamame, shredded rotisserie chicken, cilantro, and green onions. Season with salt and freshly ground black pepper to taste, drizzle with your desired amount of peanut sauce, and toss until everything is well coated.
Transfer to a plate or bowl, garnish with chopped peanuts, and serve.