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CHICKEN In a medium bowl, combine 2 cloves garlic, juice from just one lime, 3tbsp soy sauce, 2tbsp olive oil, 1tbsp ginger, brown sugar, and 2tsp sesame oil. Add chicken and turn to coat. Let marinate at least 30 minutes at room temperature or up to 2 hours, covered, in refrigerator. DRESSING In another medium bowl, combine peanut butter, remaining garlic (2 cloves), remaining lime juice (1/2 lime), remaining soy sauce (1 Tbsp.), vinegar, 1/2 Tbsp. dried ginger, sriracha, remaining sesame oil (1 tsp.), and 1/2 tsp. sesame seeds. Add warm water and stir until smooth and incorporated. SALAD In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1/4 cup pasta water, then drain. Meanwhile, in a large skillet over medium heat, cook chicken, turning occasionally, until golden and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Let cool 5 minutes, then cut into bite-size pieces. Return pasta to pot or a large bowl. Add peanut dressing while pasta is still warm. Add 2 tablespoons reserved pasta water and stir to coat, adding more as needed to loosen dressing and coat noodles. Add chicken, cabbage, bell pepper, carrot, cucumber, scallions, and cilantro and toss to combine. Serve warm or chilled. Top with peanuts and remaining sesame seeds when ready to serve.