Pat chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tbsp soy sauce, sesame oil, garlic powder, and black pepper until evenly coated.

Preheat your air fryer to 380°F (195°C). Arrange the seasoned chicken in a single layer in the air fryer basket, ensuring not to overcrowd it (cook in batches if necessary).

Air fry for 12-15 minutes, shaking the basket halfway through, until the chicken is cooked through and lightly browned with an internal temperature of 165°F (74°C). Set aside.

While the chicken cooks, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, 1/4 cup warm water, 3 tbsp soy sauce, lime juice, rice vinegar, honey, Sriracha, grated ginger, and minced garlic until smooth and creamy.

If the sauce is too thick, add more warm water, 1 tablespoon at a time, until it reaches a pourable consistency. Taste and adjust seasonings as needed (add more Sriracha for heat, more lime for tang, or more honey for sweetness).

Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package directions until al dente.

Drain the noodles thoroughly in a colander. Rinse quickly with cold water to prevent them from sticking together, then drain again very well.

In a large mixing bowl, combine the drained noodles, thinly sliced red bell pepper, shredded carrots, and chopped green onions.

Pour the prepared peanut sauce over the noodles and vegetables. Toss everything gently but thoroughly until the noodles and vegetables are evenly coated.

Add the cooked air-fried chicken to the bowl and gently toss to combine with the saucy noodles.

Divide the Thai peanut noodles and chicken among serving plates. Garnish generously with chopped roasted peanuts, fresh cilantro, and a lime wedge. Serve immediately.