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Start by marinating the boneless skinless chicken thighs in a mixture of low-sodium soy sauce, sesame oil, rice vinegar, lime juice and zest, honey, grated garlic, grated ginger, sriracha, and white pepper. Let it sit for at least 30 minutes.
While the chicken is marinating, cook the noodles according to the package instructions. Drain and set aside.
In a bowl, combine the peanut butter (or tahini), soy sauce, rice vinegar, sesame oil, lime juice, honey, grated garlic, grated ginger, and sriracha. Mix well until smooth.
If the sauce is too thick, gradually add hot water until you reach your desired consistency.
Once the chicken has marinated, grill or pan-sear it until fully cooked and charred on the outside.
Slice the cooked chicken thighs and set aside.
Toss the cooked noodles with the peanut sauce until they are well coated.
Serve the glossy peanut noodles topped with the sliced chicken, and garnish with crunchy cucumber, sesame seeds, fresh herbs, and additional lime if desired.