Toss chicken with teriyaki sauce. For extra flavor, marinate in the refrigerator for 2-4 hours.
Preheat oven to 400°F (205°C). In the sheet pan, whisk peanut butter, ginger, garlic, rice vinegar, honey, chili paste, soy sauce and water. Stir in green onions and carrot. Add pasta, pressing it into the liquid as much as possible.
Set the elevated rack over the pan and arrange chicken on top. Bake 25 minutes.
Baste with extra teriyaki sauce kept separate from the raw chicken, then bake about 20 minutes more, until chicken reaches 165°F (74°C) and noodles are tender. If desired, broil up to 5 minutes, watching closely.
Meanwhile, thinly slice cucumbers diagonally. Toss them in a bowl with green onions, fresh mint, seasoned rice vinegar, and chili crunch.
Remove the elevated rack and toss the noodles in their sauce. Slice the chicken and serve alongside the noodles and cucumber salad. Garnish with chopped green onions and toasted sesame seeds.
Cook it hands-free.
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