Dice up the chicken into bite size pieces and place them in a dish with the honey, sesame oil and soy sauce. Place into fridge to marinate for 30 minutes.
Wash Kumaras and boil in a pot until tender when pierced with a sharp knife. Cut into quarters.
Heat a frying pan over a high heat. Add the chicken breasts and cook for 5 minutes or until chicken is cooked through. Add the kumara and peanuts and pour over the remaining marinate. Toss together and cook for a further 2 minutes.
Combine the red cabbage, sprouts, spring onions, carrots, herbs, and noodles onto a serving platter.
Place all the dressing ingredients in a small bowl and mix well.
Scatter the chicken, kumara and peanuts through the salad.
Drizzle with the dressing and serve.