In a jar combine all of the chili sauce ingredients and shake to combine. Place in the fridge and use as desired. It's great on everything.

Cut all of the vegetables as indicated above and set aside. Prepare the noodles per the directions, drain, run under cool water until cooled, then season with 1/2 tsp sesame oil and 1 tsp fish sauce. Put one serving of noodles into each of two bowls. Season the chicken with the curry powder and salt.

Put a high-sided sauté pan on medium heat. Once heated, add the coconut oil and cook the seasoned chicken 5-7 minutes on each side until cooked through (165 internal). Remove from heat and set aside.

In the same pan over medium heat, add the carrots and flash sauté for 2-3 minutes. Remove and set aside. Repeat that process with the bok choy and mushrooms, adding a few drops of water if the pan becomes too dry.

Add the coconut milk and garlic cloves and bring to a simmer. Add the chicken bone broth, turmeric, and more curry powder to taste. Season additionally with fish sauce or salt to taste.

Slice the chicken and add one serving to each bowl. Add half of each of the vegetables to each bowl. Pour half of the broth into each bowl, garnish as desired and enjoy!