Place the chicken pieces in a resealable bag with ¾ cup teriyaki sauce and garlic. Marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
Preheat the Blackstone griddle on high heat.
Drizzle oil onto the hot griddle and spread it evenly. Add the chicken and cook, stirring occasionally, until it is about three-quarters done, then push it to one side.
Add a little more oil to the other side of the griddle. Add the red pepper, green pepper, onion, zucchini, coleslaw mix, and carrots. Stir and cook until the vegetables begin to soften.
Mix the chicken and vegetables together on the griddle and continue cooking, stirring often, so everything cooks evenly without burning.
Add the noodles and toss them with the chicken and vegetables. Season with salt and black pepper, and mix well.
Drizzle with extra teriyaki sauce, stir to coat, and cook for another minute.
Remove from the griddle and transfer to a serving dish. Top with cilantro, sriracha, and sesame seeds.
