Prepare rice noodles by soaking in hot water or boiling according to package instructions until al dente, then drain and set aside.

In a medium mixing bowl, whisk together peanut butter, soy sauce, honey, lime juice, sriracha, minced ginger, and garlic.

Whisk warm water into the peanut mixture one tablespoon at a time until a smooth, pourable consistency is achieved.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add sliced chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

Reduce heat to low and pour the peanut sauce over the cooked chicken, stirring to incorporate.

Add the cooked noodles to the skillet and toss thoroughly with tongs until evenly coated in the sauce.

Garnish with sliced scallions, crushed peanuts, and fresh cilantro immediately before serving.