In a small saucepan over low heat, whisk together ½ cup peanut butter, ¼ cup water, 1 tablespoon fish sauce, 3 tablespoons light soy sauce, 2 tablespoons honey, and 1–2 tablespoons chili sauce. Stir continuously for about 3-5 minutes until the mixture is smooth and well combined.

Bring a large pot of salted water to a boil, then add your pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta cooks, heat a grill pan over medium-high heat. Season chicken with salt and pepper. Grill for 5-7 minutes until fully cooked, then chop into bite-sized pieces.

In a large mixing bowl, add the drained pasta and drizzle with 1 tablespoon of sesame oil. Toss gently to coat.

Pour the peanut dressing over the pasta, add in grilled chicken, small tomatoes, cucumber, and carrots. Gently mix until well combined.

Divide into bowls and garnish with roasted peanuts and chopped cilantro or herbs.