Bring a large pot of salted water to a boil. Cook rice noodles or pasta according to package directions until al dente. Drain and rinse under cold water until cool and no longer steaming to stop cooking and keep the noodles from sticking. Toss lightly with 1 teaspoon oil if not using immediately.

If using leftover or rotisserie chicken, shred it into bite-sized pieces. Slice the bell pepper thin, julienne the carrots, shred the cabbage, and chop green onions and cilantro. The vegetables should be crisp and bright.

In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, and garlic. Add warm water a little at a time until the sauce is pourable but still thick enough to coat the pasta. Taste and adjust: more lime for brightness, more honey for sweetness, or sriracha for heat. The sauce should be creamy and glossy.

In a large bowl, toss the cooled pasta with the peanut sauce until evenly coated. Add shredded chicken and vegetables. Toss gently until everything is coated and distributed.

For best flavor, refrigerate the salad for at least 15 minutes to let the sauce soak into the noodles and chicken. If serving immediately, let it rest for 5 minutes.

Top with chopped roasted peanuts, extra cilantro, and a squeeze of lime. The salad should be vibrant, saucy but not soupy, and full of contrasting textures.