Heat oven to 350 degrees F.
Whisk together first 8 ingredients in medium mixing bowl. Transfer to large ziplock bag and add shredded chicken. Set to side and allow to marinade.
Meanwhile, pour avocado or grapeseed oil into deep pot and heat to 375 degrees F.
Working in batches, add rice sticks to hot oil and fry until puffy and crisp. Set to side on sheet pan lined with paper towels.
Continue until all measured rice sticks have been fried. Set to side until ready to use.
Prep peanuts, lettuce, carrot, scallions and cilantro. Set to side.
Using tongs, transfer chicken ( do NOT discard marinade) to baking dish, lightly brushed with oil and bake in preheated oven 25 -30 minutes or until internal temperature is 165 F. Pour reserved marinade to small saucepot, set over medium-low heat to cook and slightly reduce. Taste for seasoning.
Prep peanuts, lettuce, carrots, scallions and cilantro.
When chicken has cooked through and has cooled enough to handle, shred and place in large mixing bowl. Add ¾ of the peanuts, all the carrot, scallions and all but a handful of the cilantro.
Pour a small amount of the marinade/dressing over mixture and gently toss. Add additional dressing if desired and garnish with remaining peanuts, cilantro and sesame seeds.
Serve warm or cold.