Spicy Chili Garlic Noodles with Glazed Chicken Thighs

Instructions: 

1. Preheat oven to 425°F.
2. Wash chicken thighs and pat dry with paper towel.
3. Whisk together vinegar, ¼ cup soy sauce, honey, 2 Tbsp. brown sugar, sesame oil, 4 cloves garlic, and ginger in a small saucepan over medium heat. Bring to a rolling boil and reduce heat to low. Allow to simmer for about 5 minutes, stirring occasionally, until sauce thickens. Remove from heat and allow to cool slightly.
4. Place chicken thighs into an oven proof baking dish and pour about 2/3 of the sauce mixture over the chicken, rotating each thigh until evenly coated. Flip thighs skin side down and bake for 30 minutes. Turn thighs and continue baking for another 15 minutes, or until they start to brown.
5. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
6. Change oven setting to broil, and broil chicken for about 5 minutes, or until the skin changes to a deep golden color. Allow chicken to rest for 10 minutes before serving.
7. In a pan over medium-low heat, steam bok choy for about 6 minutes, or just until tender.
8. In a separate pan over medium heat, combine neutral oil, remaining garlic and red pepper flakes, stirring until the garlic is fragrant. Stir in remaining soy sauce, chili paste and brown sugar.
9. Add the noodles directly into the pan and toss until all noodles are well coated.
10. Divide the pasta into dishes and top with chicken thighs, steamed bok choy and remaining sauce. Garnish with green onions and sesame seeds. Serve and enjoy!