In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the chicken thighs and cook undisturbed for 5–7 minutes until golden brown.

Carefully flip the chicken and add garlic, ginger, green onion, cumin seeds, and Sichuan peppercorns. Sauté for about 1 minute until fragrant.

Pour in Shaoxing wine and chicken broth, scraping up brown bits. Add cilantro and bay leaf, bring to a boil, reduce to a simmer, and cover for 20 minutes.

In a separate pot, boil water, add dried noodles, and cook per package instructions, approximately 3–4 minutes. Drain and set aside.

After 20 minutes, remove chicken, shred after cooling, discarding skin and bones. Optionally strain the broth.

Return strained broth to pot, stir in soy sauce, and add carrot. Cook for about 3 minutes until tender.

Add baby bok choy, cooking for 2 minutes. Return shredded chicken, stir gently to heat through.

Ladle soup into bowls, garnishing with fresh cilantro before serving.