In a mason jar, add all of the sauce ingredients. Cover with lid securely, and shake. Pour half the teriyaki sauce in a large bowl and reserve the other half. Add the sliced chicken breasts and the cornstarch to the bowl, and stir to coat. Refrigerate for 30 minutes or up to overnight.
Cook the noodles according to package instructions.
For the vegetables, you can eat them raw or just saute lightly. Steam the broccoli in a covered large saute pan with a 1/4 cup water for 2 minutes, until the broccoli is bright green. Push the broccoli to the outer edge of the pan. In the middle of pan, add in 1 tbsp cooking oil, minced garlic, and red chili flakes. Cook for a few seconds. Add in the julienned carrots. Give everything a good toss. Cook for 2 minutes, until carrots softened and broccoli tender. Season with salt - or pour in just a little bit of the Pineapple Teriyaki sauce to mix in.
Let's cook the chicken: Heat the large saute pan over high heat. Add in the remaining 1 tbsp cooking oil. When hot, add in the chicken and cook for 5 minutes, or until the chicken is cooked through.
To assemble the Buddha bowls, divide the noodles, vegetables and chicken to the bowl. Add in the cooked edamame. Drizzle on some Pineapple Teriyaki sauce and top with seeds.