Cut chicken thighs into bite-sized chunks, dust with seasoned flour and fry in hot oil until browned all over. Drain and set aside.
Peel and cut a red onion, top to bottom, into thin slivers and fry these for a couple of minutes, then add bok choy stems, cut into
chunks, together with snow peas. Stir fry these for a couple of minutes, then add a couple of Tbs sriracha sauce and a Tbs of honey,
together with enough water to make a sauce. Return the chicken to the pan together with any bok choy leaves, torn up, and stir
together in the sauce, to wilt the leaves and finish cooking the chicken, about 5 minutes. Serve over rice noodles.