Flatten skinless boneless chicken thighs slightly and smear both sides with sriracha sauce. Let marinate for 30 minutes or so.
Fry in hot olive oil for a couple of minutes on each side, to sear, add a little stock to make a sauce, then sprinkle with sesame seeds
and place the pan in a 180°C oven for 20 minutes or so, until cooked and slightly charred at the edges. Meanwhile, fry aubergine slices
until lightly browned and spread with miso paste. Place on a baking sheet and roast in the oven alongside the chicken. Cut a few bok choy
leaves into slices and cook these with some egg noodles. To serve, place some noodles and bok choy on a plate, cut the chicken into slices,
place on top and spoon the sauce over and accompany with the aubergine slices, garnished with sliced spring onions and coriander leaves.