Preheat oven to 425°F (220°C). Toss chicken in teriyaki sauce and place on a parchment lined baking sheet. Bake for 20 to 25 minutes or until chicken is no longer pink inside. Then, cut the meat into slices.
Meanwhile, in a medium sized bowl, whisk together yogurt, honey, peanut butter, and sesame oil. Set aside for later use.
Place the cabbage coleslaw mix in a large bowl. Add edamame, cucumber, red pepper, mango, green onions, sesame seeds, chow mein noodles and chicken slices. Serve with the yogurt dressing.
If you prefer a sweeter dressing, pulse ½ cup (125 mL) of mango in a food processor until smooth and mix into the yogurt dressing.