Cook pasta according to package directions. Drain, separate, and place shells on large cookie sheet lined with parchment or wax paper to prevent them from sticking together. Cover with damp paper towels until ready to fill.
While the pasta is cooking, sprinkle the poultry seasoning over both sides of the chicken breast and chop the onion, carrots, celery, garlic, bell peppers, spinach, cilantro, and nuts and grate the ginger. Now make the sauce.
In a separate bowl, add peanut butter, lime juice and zest, siracha, teriyaki, soy, fresh ginger, and half of the chopped garlic.
In a microwave safe bowl or cup, heat chicken stock for 2 minutes then whisk one cup of it into the peanut butter mixture until smooth and silky. Set aside until ready to use.
Once pasta is cooked, veggies are chopped, and sauce is made, pre-heat a sauté pan over medium-high heat until slightly smoking.
Once smoking, add 1 tsp olive oil then the chicken breast to the pan. Cook until just cooked through, about 5-6 minutes per side.
Remove chicken from pan, cover with tin foil, and let rest while you continue to make the filling.
Using the same sauté pan, lower the heat to medium add the remaining oil, then sauté the onion, half of the carrots, half of the celery, half of the bell pepper, the remaining garlic, and a sprinkle of salt and pepper until the onions and celery are translucent. About 2-3 minutes. Add the spinach and sauté a few minutes longer. Turn off the heat.
To easily shred the chicken, add to the bowl of a stand mixer with the paddle attached. Mix on medium until the chicken is completely shredded. Add the sautéed veggie mixture, half of the cilantro, 1/4 cup of edamame, a drizzle or two of sesame oil, ½ cup of the peanut sauce, and salt & pepper (if needed) to the bowl. Stir with a spoon until incorporated.