In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the bone-in chicken thighs skin-side down and sauté for about 1-2 minutes until golden brown. Flip the thighs and cook for another 1-2 minutes.

Stir in 4 cloves of minced garlic, 1 tablespoon of minced ginger, and the chopped green parts of 2 green onions. Sprinkle in 1 teaspoon of cumin seeds and 1 teaspoon of Sichuan peppercorns, cooking everything for 1 minute until fragrant.

Deglaze the pot by adding 2 tablespoons of Shaoxing wine, scraping up any flavorful bits. Pour in 6 cups of chicken broth along with cilantro stems, 1 bay leaf, and soy sauce to taste. Bring to a boil, then cover and simmer for 20 minutes.

While the broth simmers, cook 4 ounces of dried noodles in a separate pot according to package instructions, usually for about 3-5 minutes. Drain when done and set aside.

After 20 minutes, remove the chicken from the pot onto a cutting board. Shred the meat, discarding skin and bones. Strain the broth to remove solids.

Return the strained broth to the pot and bring it back to a boil. Add sliced carrots and cook for about 3 minutes. Then toss in baby bok choy and shredded chicken, heating for an additional 2-3 minutes.

Ladle the hot broth over the cooked noodles in bowls. Garnish with fresh cilantro and reserved green onion tops.