1. Preheat oven to 400°F. Have ready a large, rimmed baking sheet. Whisk together sauce ingredients and set aside.
  2. Arrange chips in an even layer on the baking sheet. Sprinkle the chicken evenly over the chips. Drizzle with some of the peanut butter sauce followed by the cheese. Place in oven and bake for 5-10 minutes, or until cheese is completely melted.
  3. Sprinkle the shredded cabbage, carrots, pineapple, chiles, green onions, and cilantro over the nachos. Drizzle with more of the peanut sauce. Serve immediately. Put any extra sauce alongside.

Note: For a meatless meal, leave off the chicken for amazing vegetarian nachos. This recipe makes enough sauce for 2-3 batches of nachos. Store in the fridge for 1-2 weeks.