Preheat the oven to 400F.

Prep all the aromatics for the sauce - thinly slice all the scallions and mince the garlic. Set aside the garlic and half of the sliced scallions. Add the other half of the scallions to a medium sized bowl or glass jar for the sauce.

Prep the remaining vegetables - slice the mushrooms, cabbage, broccoli, and carrots.

In the same sauce mixing bowl with the scallions, combine the honey, sesame oil, soy sauce, and dark soy sauce. Toss 2 tablespoons of the sauce with the chicken thighs and 3/4 teaspoon of kosher salt. SAVE the rest of the sauce.

In a heavy bottomed, oven proof pan (I use a cast iron), heat 1 tbsp of oil on high heat. Sear the chicken thighs for about 4 minutes, then flip. Add the broccoli on the other side of the pan, add another tablespoon over the broccoli, and add this to the oven. Cook for 15 minutes at 400F, then set this aside.

While the chicken is cooking, bring a pot of water up to a boil. When the water reaches a boil, cook the noodles according to package instructions. Rinse and set aside.

Heat a separate pan on medium high heat. Add 2 tablespoons of neutral oil, then add the mushrooms. Cook for 3-4 minutes, or until brown on one side, then stir. Add half the remaining scallions (save a bit to garnish on top of the bowl), along with the shredded cabbage. Cook for 2-3 minutes, then add in the minced garlic and carrots. Cook for another 1-2 minutes, then add a pinch of kosher salt, black pepper, and the chicken broth. Let this simmer for another 2 - 3 minutes, then add in the remaining sauce and rinsed noodles. Give everything a mix, add in a tablespoon of chili oil (optional), taste, adjust seasoning as desired, and remove from heat.

Slice each chicken thigh into 3-4 pieces, about 1” wide.

Build a bowl by add a bed of the noodles and veggies. Add some roast broccoli on the side, and top with the sliced chicken. Finish with some toasted sesame seeds, remaining scallions, and serve!