In a gallon-size sealable plastic bag, combine the marinade ingredients. Add the chicken, press out any air from the bag, seal, and refrigerate overnight.

Heat a medium sauté pan over medium heat. Add the almonds and toast, stirring to prevent burning, until golden, about five minutes. Transfer to a bowl. In the same pan, toast the noodles until golden, stirring, about eight minutes, and transfer to the bowl. Toast the sesame seeds in the pan, stirring, until golden, about eight minutes, and transfer to the bowl. Set aside. (You can make this ahead. If you do, cool it completely, transfer it to a lidded container, and store it at room temperature.)

Heat a large grill pan or heavy skillet over medium heat. Add the marinated chicken, shaking off excess marinade and grill until just cooked through, turning once, about 12 minutes for breasts, 15 minutes for thighs. Alternatively, broil, turning once, until just cooked through, or grill on an outdoor grill, 12 or 15 minutes. Transfer the chicken to a cutting board, cool and cut into bite-size pieces.

To make the dressing, in a medium bowl, combine all the ingredients except the oil. Using a hand blender or whisk, blend, adding the oil in a steady stream until the mixture has thickened.

In a large bowl, combine the chicken, slaw, scallions, almonds, sesame seeds and ramen. Just before serving, drizzle in the dressing and toss. Transfer to individual plates and serve.