In a small saucepan, combine all the ingredients and cook over medium low heat until the peanut butter has melted and the sauce is smooth. The sauce can be made in advance and warmed just before serving. Sauce will keep 1 week in the fridge.

In a medium size bowl, whisk together the soy sauce, fish sauce, honey, chili paste, lime juice and sesame oil. Remove about two thirds of the sauce from the bowl and use the remaining sauce to toss with the chicken. Toss well to combine. Cover and let the chicken marinate in the fridge for 30 minutes or up to overnight.

Prepare the rice noodles according to package directions. Drain and toss some of the noodles with the reserved two thirds of sauce + a few tablespoons of warm peanut sauce. To the noodles, add the grilled corn, cucumber, basil + mint. Gently toss to combine adding in extra sesame oil if a little more sauce for the noodles is needed.

Preheat your grill, grill pan, or skillet to medium hight heat.

Thread your chicken onto skewers. Grill for 4-5 minutes per side or until the chicken is cooked through and light grill marks appear. Remove from the grill.

Divide the noodles among plates or bowls and top with chicken, drizzling generously with peanut sauce. Add the chopped peanuts + fresh basil, mint and microgreens or purple cabbage.

Grate the remaining 2 limes over the watermelon triangles and serve alongside the peanut chicken + noodles.