Season diced chicken with salt, pepper, and garlic powder. Add extra virgin olive oil to a large nonstick frying pan and warm over medium-high heat. Once oil has warmed, add chicken to the pan and saute until cook thoroughly.
While the chicken is sauteing, bring a large pot of water to a rolling boil. Generously season the boiling water with salt. Add the whole wheat pasta and cook according to package directions. Drain, reserving ½ cup of the starchy cooking water. Add to a large mixing bowl.
Once chicken has cooked completely, add it to the large mixing bowl with the cooked pasta, peas, and chopped scallions.
To make the sauce: Combine soy sauce, reserved pasta water, sesame oil, peanut butter, Sriracha sauce, mince garlic, and the juice of 1 lime into a medium saucepan. Heat until warmed and whisk until all ingredients are completely blended. Pour over the noodles, peas, and chicken in the large mixing bowl.
Toss all ingredients to combine and serve.