Cut chicken thighs into chunks, dust with seasoned flour and brown all over in hot olive oil. Drain and set aside.
Fry a sliced red onion, some chopped ginger and a chopped deseeded red chilli until starting to soften, then add peeled
and diced sweet potato. Toss this in the oil for a minute or two, then return the chicken to the pan, along with
a Tbs of Thai yellow curry paste and a can of coconut milk. Bring to a simmer and cook gently for about 15 minutes,
until the sweet potato is just cooked. Chop the stems of bok choy into chunks and slice the leaves separately.
Add the stems and simmer for a minute or two, then add the leaves and cook for another minute, until just wilted.
Season with a little salt and pepper, to taste, then serve over rice noodles, with a wedge of lime on the side.