Whisk together the dressing: peanut butter, sriracha, Thai Chili Paste, rice vinegar, lime juice, minced ginger, soy sauce and water to make the dressing
Add the chicken to a heated skillet with dried parsley. Flip the chicken strips 4-5 times to ensure they’re cooked (165 degrees internal temperature).
When the chicken is done, prep the noodles in the same pan with soy sauce and water. Sauté for 4-5 minutes.
Wash and dry then finely dice basil, cut green onion into ¼” thickness, finely chop red pepper, and green and purple cabbage.
Toss the arugula, red pepper, green onion, purple cabbage, and green cabbage together in a mixing bowl. Juice one lime over the greens and toss again.
Add the Udon Noodles, grilled chicken, fresh basil, and sliced avocado. Pour the dressing over the salad, toss and serve!