Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente.
Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles.
Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned.
Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
Thread the chicken pieces and orange segments alternately on the skewers.
To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro.
Sprinkle the chicken skewers with the sliced green onions.
Serve the noodles with the chicken skewers and enjoy hot or cold!
