In a large bowl whisk together coconut milk, soy sauce, peanut butter, lime juice, and Sriracha sauce. Add chicken, sweet pepper, carrot, and snow peas; toss to coat.
Divide mixture into four single-serving portions. Spoon each portion into a freezer bag; seal and freeze for up to 4 months.
To serve, thaw desired number of portions at room temperature for 20 minutes.
For each portion, in a medium skillet heat 1 teaspoon of the sesame oil over medium-low heat. Add chicken mixture; cook and stir about 5 minutes or until heated through. Serve spooned over 2 cups mixed greens, wrapped in an 8-inch tortilla, or baked on top of a flatbread. If desired, serve with lime wedges.