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Heat a large skillet over medium-high heat with a thin layer of oil.
Season chicken directly in the pan with salt.
Spread into a single, even layer and let cook undisturbed for 3–4 minutes to build deep browning and fond.
Flip the chicken pieces and add minced garlic and half of the sliced green onions.
Stir briefly until fragrant and softened, about 30–45 seconds.
Add rice noodles directly to the skillet.
Pour in chicken stock and coconut milk.
Press noodles down gently so they’re mostly submerged.
Simmer 3–4 minutes, until noodles soften and liquid is reduced by half.
Turn off the heat, then add peanut butter, soy sauce, brown sugar, lime juice, crushed peanuts, and black pepper.
Toss gently until the sauce is glossy and coats everything evenly.