Freshly grate Garlic (2 clove) and Fresh Ginger (1 inch).
Put the garlic and ginger in a small bowl.
Add in Sesame Oil (2 tablespoon) and Honey (1 tablespoon).
Add in Creamy Peanut Butter (2 tablespoon) and Chili Garlic Sauce (2 teaspoon).
Add in fresh Lime Juice (2 tablespoon) and Soy Sauce (2 tablespoon).
Whisk thoroughly with a fork.
Season Chicken Thigh (1 pound) on one side with Salt (to taste) and Ground Black Pepper (to taste).
Heat a heavy-bottomed skillet over medium with Canola Oil (1 tablespoon). Working in batches and being careful not to overcrowd the skillet, place the chicken seasoned side down and cook for 5-7 minutes.
Season with Salt (to taste) and Ground Black Pepper (to taste) on the second side, and flip the chicken. Cook for another 5-7 minutes or until the internal temperature reaches 165 degrees F (75 degrees C). Set aside on a plate to cool.
Meanwhile, chop the Scallion (4) into 1/4 inch pieces on the diagonal.
Chop the Fresh Cilantro (1 bunch).
Chop the Cucumber (4) into rounds.
Bring a pot of water to a boil. Cook the Soba Noodles (1 package) by following the instructions on the package. Cook the Edamame (1 cup) with the Soba Noodles (1 package) - they can be cooked together at the same time!
When the chicken is cool enough to handle, use two forks to shred into bite-sized pieces.
Drain and rinse the noodles and edamame in a colander.
In the pot that you cooked the noodles, combine the chicken, noodles, edamame, and vegetables.
Pour in the dressing over and toss to combine.
Add in the Sesame Seeds (2 tablespoon). Stir, and place in the refrigerator to cool. Serve cool!