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

In a pan, heat the vegetable oil over medium heat. Add the sliced chicken and sauté until nicely browned. Cook until the internal temperature reaches 165°F (74°C). Remove from heat.

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

Return the cooked chicken to the pan and add the prepared sesame sauce. Stir well to coat the chicken. Let it simmer for a couple of minutes, ensuring the chicken remains at 165°F (74°C). Remove from heat.

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

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

Sprinkle the toasted almonds over the noodle salad. Garnish with fresh cilantro leaves and a squeeze of lime before serving.

To prepare the bubble tea, follow the package instructions. If making simple syrup, combine equal parts sugar and water in a small saucepan, heat until dissolved, then let cool before use. Serve with the included straws.