Preheat the oven to 200°C/180°C/gas mark 6. Mix together the peanut butter, shallots, chilli, garlic, 1 tbsp vegetable oil, honey and soy. Loosen with a little water if needed. Coat the chicken thighs all over, then put them in a small roasting tin in the oven for 15-18 minutes, until cooked through.
Meanwhile, heat the remaining oil in a large frying pan and add the spring greens and boodles. Cover and cook for 4-5 minutes until the boodles are tender, then toss with the radishes and herbs.
Shred the chicken and mix with the boodles. Divide between four bowls, pouring over any leftover peanut sauce from the tin. Sprinkle with the spring onions and peanuts, then drizzle with sesame oil to serve.