Cook the lo mein 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 breast 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 until evenly mixed.

To make the Iced Matcha Latte: In a tall glass, add the ice cubes and milk. Sweeten with simple syrup (combine ½ cup water and ½ cup sugar, then stir until dissolved). In a separate bowl, whisk the matcha powder with 4 TBSP hot water at 175ºF (80ºC) until smooth and frothy. Pour the matcha mixture 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 the Iced Matcha Latte on the side.