Whisk together all ingredients for the peanut sauce. Can be made ahead of time or while sweet potatoes are roasting.
Preheat oven to 425°. Toss sweet potatoes in avocado oil and sprinkle with a pinch of salt. Bake on a lined sheet pan in a single layer for 20-25 minutes, until fork tender and slightly browned.
Cook noodles according to package instructions, drain, then toss with roughly half of the peanut sauce. Set aside.
Meanwhile, saute the diced chicken in 1 tablespoons of sesame oil on medium heat for 5-6 minutes.
Add cabbage, kale, and carrots to the skillet, and saute another 4-5 minutes, until cabbage and kale are softened.
Divide peanut sauce noodles into 4 bowls, topping with chicken, sweet potatoes, kale/cabbage/carrot mixture, green onion, sesame seeds, and more peanut sauce.