1poundboneless, skinless chicken thighscut into 2-inch pieces
2 heads baby bok choytrimmed and sliced
3green onions (including green tops)sliced
1cupfresh cilantro leavespicked off the stem
1/2cupfresh mint or basil leaves
Make the broth
Put the oil in a medium (3-quart) saucepan over medium-high heat. Add the shallot, ginger, garlic and chili pepper and cook 3-5 minutes, or until softened. Add the cinnamon, cloves and cayenne and stir into the oil for 30 seconds.
Add the broth, fish sauce and tamari and bring to a simmer. Turn down the heat to medium and gently simmer the broth for 15 minutes. Pour through a mesh strainer into a heatproof bowl, then return the broth to the saucepan.
Make the noodle bowl
Cook the rice noodles according to package directions. Drain, rinse with cold water and set aside.
Add the chicken to the strained broth and bring to a simmer. Cook until the chicken is cooked through and no longer pink, 10-12 minutes.
Put equal portions of the rice noodles, carrots, bok choy, green onions and herbs in each of four bowls. Ladle the chicken broth over each bowl and serve.