In a large pot, heat 2 tablespoons of oil over medium-high heat until shimmering. Add the boneless, skinless chicken thighs and sear for about 5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pot and set it aside, leaving the delicious drippings behind.

In the same pot, add the diced onion and sliced carrots. Sauté for about 4 minutes until the onion becomes translucent and the carrots soften slightly. Stir in the red curry paste, ginger, and garlic. Cook for an additional 2 minutes until fragrant.

Return the seared chicken thighs to the pot, pouring in the chicken broth and coconut milk. Add soy sauce, fish sauce, kaffir lime leaves, and brown sugar. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes.

Remove the chicken, shred it, and return to the pot, stirring well.

Gently stir in the rice vermicelli, mushrooms, red bell pepper, and cauliflower florets. Allow to cook for about 4-5 minutes or until noodles are nearly cooked through.

Finally, stir in fresh cilantro and lime juice, adjusting seasoning with sriracha. Simmer for another minute before serving.