Directions

1. In a medium bowl whisk together garlic, lemon juice, coconut aminos, avocado oil, ginger, maple syrup and sesame oil. Add the chicken, coating both sides of each of the chicken breasts. Marinate at room temperature for at least 30 minutes, or for a more intense flavor up to 2 hours in the refrigerator, covered.
2. In a different medium bowl stir together the peanut butter, shallots, lemon juice, coconut aminos, vinegar, ginger, Sriracha, sesame oil and sesame seeds. Add coconut milk and stir until the mixture is smooth and all the ingredients are combined. 
3. In a large pot over high heat, boil approximately 12 cups of water. Add salt to the water, followed by the pasta. Cook pasta until al dente, according to the package directions. Reserve 1/4 cup of pasta water and drain remaining water.
4. In a large skillet over medium heat, cook the marinated chicken, turning over to ensure each side is golden and the internal temperature of each chicken breast is at 165 F, approximately 8 minutes per side (depending on thickness of each chicken breast). Once cooked, remove the chicken from the skillet to a cutting board, allowing to cool for 4-5 minutes and cut into bite-sized pieces.
5. Place the cooked and still-warm pasta into a large bowl and add the peanut dressing. Add 1 tablespoon of reserved pasta water, stirring to coat the pasta. Add more pasta water as needed to ensure the pasta is coated and the dressing is not too thick.
6. Add chicken, cabbage, bell pepper, carrot, snap peas, chives and basil to the dressed pasta, tossing to combine the ingredients. 
7. Serve warm or chilled, topping with peanuts and toasted sesame seeds.

Tip: Make sure to shake the coconut milk can or pour the can contents into a bowl and stir until the coconut cream and water are thoroughly combined.