For the Dressing: 

•   6 tablespoons light olive oil
•   4 tablespoons coconut aminos
•   2 tablespoons rice vinegar
•   1 ½ tablespoons sriracha
•   1 tablespoon almond butter
•   1 tablespoon lime juice
•   1 tablespoon honey
•   1 tablespoon toasted sesame oil
•   1 garlic clove, pressed or grated

For the Chicken: 

•   2 garlic cloves, pressed or grated
•   Zest of 1 lemon
•   ½ teaspoon cracked black pepper
•   ½ teaspoon five spice powder
•   ¼ teaspoon red pepper flakes
•   ¼ cup and 2 tablespoons extra virgin olive oil, divided
•   2 tablespoons lemon juice
•   1 teaspoon Kosher salt
•   5-6 skinless boneless chicken thighs
•   2 tablespoons olive oil, plus more if needed

For the Noodle Salad:

•   1 package udon, rice noodles, or spaghetti
•   1 cup julienned or matchstick carrots
•   2/3 cup sliced green onions
•   ¼ cup finely chopped chives
•   ¼ cup ribboned basil
•   ¼ cup chopped parsley
•   ¼ cup chopped mint
•   1-2 tablespoons chili crisp
•   1 lime, halved
•   1/3 cup roughly chopped peanuts, or preferred nut like almond or cashew