To make the chicken, pre-heat the oven to 200°c and line a baking tray with foil.
Combine all the ingredients for the glaze in a bowl.
Place the chicken thighs on the prepared baking tray then pour over the glaze and place in the oven.
Allow to bake for 20-25 minutes until the chicken is cooked through.
Remove the chicken from the oven then allow to cool before shredding the meat and tossing with another 2-3 tablespoons of the glaze it was cooked in.
Combine any remaining glaze with the coconut milk and chicken stock in a small saucepan then bring to a gentle simmer to heat through. Season to taste and add the lime juice.
To assemble the bowls, place a generous amount of noodles in each bowl then top with steamed vegetables, shredded chicken and pour in some of the broth.
Scatter over a few sesame seeds, chillies and coriander and serve immediately.