Trim excess fat from the chicken thighs and cut into 1-inch strips or bite-size pieces suitable for skewering. In a bowl combine 3 tbs light soy sauce, 1 tbs sesame oil, 1 tbs rice wine, 1 tsp honey, 1 tsp grated ginger, 1 tsp minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours.

Skewer and Toast Seeds

If using wooden skewers, soak them in water 20–30 minutes to prevent burning. Thread marinated chicken pieces onto skewers, leaving small gaps between pieces for even cooking. Lightly brush or sprinkle 1 tbs sesame seeds over the exposed chicken pieces so seeds adhere.

Cook the Skewers

Preheat a grill, grill pan, or broiler to medium-high heat. Oil the grill lightly. Cook skewers 3–4 minutes per side (about 8–10 minutes total) until internal temperature reaches 165°F (74°C) and edges are nicely charred. If broiling, place skewers on a foil-lined sheet 4–6 inches from the heat and broil 3–5 minutes per side, watching closely. Remove and let rest 5 minutes before serving.

Cold Noodle Salad

Cook and Chill Noodles

Bring a pot of salted water to a boil and cook 8 oz thin wheat noodles according to package instructions until just tender. Drain and immediately rinse under cold running water until noodles are cool. Toss to separate and transfer to a bowl. Chill in the refrigerator while you prepare the rest.

Prepare Vegetables

Julienne 1/2 cup cucumber and 1/2 cup carrot. Thinly slice 2 tbsp scallions and roughly chop cilantro if using. Toss the vegetables with the chilled noodles so they are evenly distributed.

Sesame-Soy Dressing

Make the Dressing

In a small bowl whisk together 2 tbs light soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp neutral oil, 1 tsp honey, 1/2 tsp chili crisp (optional), 1/2 tsp grated garlic, and 1/2 tsp grated ginger. Add 1 tbs water to thin to your desired consistency. Taste and adjust: add a touch more honey for sweetness, more vinegar for acidity, or more chili for heat.

Dress the Noodles

Pour the dressing over the chilled noodle salad and toss thoroughly to coat. Sprinkle 1 tsp toasted sesame seeds, 2 tbsp sliced scallions, and cilantro leaves over the salad. Chill 10–15 minutes so flavors meld.

Assembly and Serve

Arrange a bed of dressed cold noodles on each plate. Place 2 cooked sesame skewers across the top of each portion (or slice skewers off into pieces if preferred). Drizzle any resting juices from the skewers lightly over the noodles. Garnish with additional toasted sesame seeds and extra scallions or cilantro. Serve immediately so the skewers are warm against chilled noodles.