Place a large pot of water over high heat and bring to a boil. Once the water is boiling, add a generous amount of salt and the pasta, and cook to al dente according to package directions.
While the pasta is cooking, heat the stock in a small saucepan. Once warm, add the ginger, garlic, peanut butter, tamari, hot sauce, oil and honey, and whisk to combine.
In a large bowl, add the shredded chicken, the vegetable and pineapple mixture, the slaw, dressing and the drained pasta. Toss all to combine, garnish with the chopped scallions and sesame seeds, and enjoy!