In a large bowl combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons tomato sauce, 2 tablespoons plum sauce, 1 tablespoon Worcestershire sauce, sesame seeds and basil. Add chicken and turn to coat. Marinate in refrigerator for at least 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse.
Heat olive oil in a frypan over medium heat. Cook chicken until no longer pink and juices run clear. Drain on paper towels. Allow to cool then cut into bite-size strips.
In a large bowl whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce and 1 teaspoon Worcestershire sauce. Mix in cooked pasta, chicken and cheddar cheese. Gently stir in sliced avocado and cashews just before serving.