Make Sauce: Put all of the chow mein sauce ingredients in a small bowl and whisk. Or put them in a mason jar, secure lid, and shake. Set aside.

Sear Chicken: Place the chicken thighs on a plate and season with salt and pepper. Bring a large cast iron skillet to a medium-high heat and melt butter. Sear chicken for about 2 minutes on each side, then drop to a lower heat and finish cooking the chicken until it reaches an internal temperature of 165 degrees F at the thickest part (use a meat thermometer). Remove from the hot pan and set aside on a plate.

Cook Noodles: Bring a large pot of water to a boil and cook the spaghetti noodles to al dente, according to the package directions. Drain and rinse with cold water. Set aside.

Sauté Veggies: Return the large skillet to a medium heat and and add the garlic, move around for 30 seconds (add a drizzle of olive oil or splash of chicken broth to pan if it feels dry). Add the coleslaw mix, green onions, and celery (if using). Move around the pan to cook for about 3 minutes.

Cut Chicken: Place cooked chicken thighs on a cutting board and cut into strips.

Combine: Add the cooked noodles and chicken strips to the pan of veggies. Toss and then pour the chow mein sauce on top. Give it another toss to coat everything.

Serve: Enjoy with some sliced green onions and cilantro on top!