For the Chicken (Optional):
If using chicken, add it to a ziplock bag with BBQ or teriyaki sauce and marinate in the fridge until ready to serve.

For the Dressing:
In a saucepan over medium heat, whisk together peanut oil, peanut butter, sugar, rice vinegar, soy sauce, and sesame oil.
Bring to a boil and continue boiling for 1 minute. Remove from heat and allow to cool to room temperature.

For the Ramen:
Place ramen noodles in a sealed plastic bag and smash into small pieces with a meat tenderizer.
In a skillet over medium heat, melt butter, then add noodles, almonds, and sesame seeds.
Stir occasionally until the mixture is golden brown and has a nutty aroma. Transfer to a plate to cool.

For the Salad:
Discard the core of the Napa, green, and red cabbage and slice thinly using a sharp knife or mandolin.
In a large bowl, toss together cabbages, carrots, green onions, and mandarin oranges.
Add the cooled ramen mixture and marinated chicken (if using).
Drizzle with dressing, toss well, and serve immediately.