Whisk together soy sauce, oil, vinegar, lime juice and zest, sesame oil and sriracha sauce. Place chicken breasts in a Ziptop bag and add half of marinade, reserving other half. Refrigerate chicken for one hour and up to four. Preheat grill or grill pan to medium-high. Remove chicken from bag and discard used marinade. Grill chicken until done, 1-2 minutes per side. Remove from grill, cool to room temperature and slice into 1/4-inch strips.Bring a 4-quart saucepan filled with salted water to a boil and cook soba noodles until firm but not mushy, 3 minutes. Drain and rinse with cold water. Place soba in a bowl and add grilled chicken, snow peas, edamame, carrot, red pepper and cilantro. Add reserved marinade and toss to combine. Sprinkle with black sesame seeds.