Start by marinating the chicken. Whisk together all marinade ingredients, add chicken, and stir well to coat. Cover and refrigerate for at least 30 minutes, ideally overnight.

Preheat oven to 400°F. Line a large baking sheet with foil. Set aside.

Heat 1 tbsp oil in a large skillet over medium-high heat. Add the chicken, cooking in batches to prevent overcrowding, and cook for 2-3 minutes per side until golden brown. You're just searing the chicken, not cooking all the way through. Transfer searched chicken to prepared baking sheet.

Bake chicken for 15-16 minutes until cooked through or internal temperature reaches 165°F.

While chicken is cooking, cook noodles according to pkg directions.

To make the sauce, whisk together tahini, tamari, sesame oil, maple syrup, garlic, and ginger.

In the same skillet used to cook the chicken, heat a bit more oil (1-2 tsp) over medium-high. Add edamame and cabbage and stir fry for 1 minute. Add the noodles and sauce. Toss well to coat.

Serve noodles and veggies topped with chicken. Garnish with lots of fresh cilantro, green onion, and sesame seeds.