Marinate the chicken

• In a bowl, combine the chicken thighs with soy sauce, sesame oil, Japanese 5 spice, half the garlic, ginger and brown sugar.
• Toss well so every piece is coated, then let it sit while you prep the rest.

Air fry the chicken

• Place the marinated chicken thighs in the air fryer basket in a single layer.
• Air fry at 450°F (230°C) for 25 to 30 minutes, flipping halfway, until cooked through and nicely charred at the edges.
• Rest a few minutes, then slice into bite-sized pieces.

Start the miso coconut broth

• In a pot over medium heat, add the remaining garlic and a splash of sesame oil, then stir in the gochujang and bouillon paste.
• Pour in the coconut milk and water, whisking to dissolve the pastes.
• Bring to a gentle simmer.

Add bok choy and miso

• Add the bok choy to the simmering broth and cook until just tender.
• Whisk in the miso paste off the heat so it keeps its flavor, then taste and adjust.

Cook the udon

• Add the udon noodles to the broth (or boil them separately if you prefer) and cook until heated through and separated.

Assemble and serve

• Divide the noodles and broth between bowls.
• Top with the sliced air-fried chicken.
• Finish with sliced green onion and any other toppings you like.
• Enjoy!