Cook the noodles according to package instructions. Drain and rinse with cold water to stop the cooking process.

Cook the Chicken: In a pan, heat vegetable oil over medium heat. Sauté the chicken until nicely browned and it reaches an internal temperature of 160°F (71°C). Remove from heat.

In a mixing bowl, whisk together tahini, soy sauce, rice vinegar, honey, chili garlic sauce, ginger, and garlic to create the sesame sauce.

Add the prepared sesame sauce to the cooked chicken. Stir well to coat the chicken in the sauce and let it simmer for a couple of minutes.

Toss the cooked and cooled noodles into the pan with the chicken and sauce. Mix until the noodles are evenly coated.

Stir in bok choy, radishes, red chilis, and mung bean sprouts. Combine everything well.

Make the Matcha Latte: Combine sugar and water in a small saucepan. Heat until sugar dissolves. Cool and store.

Add ice cubes and milk to a tall glass. Sweeten with simple syrup. Whisk matcha with hot water (175°F or 80°C) until smooth and foamy. Pour into the glass and stir well.

Sprinkle toasted almonds over the noodle salad. Garnish with fresh cilantro leaves and a squeeze of lime. Serve with iced matcha latte.