Whisk together the oyster sauce, soy sauce, hoisin sauce, chili sauce, and sesame oil in a bowl. Divide the sauce in half—set aside 1/3 cup for finishing the dish later. Place the chicken thigh pieces in a separate bowl and pour the remaining sauce over them, tossing to coat evenly. Let the chicken marinate for at least 30 minutes while you prepare the remaining ingredients. I find that marinating chicken thighs (rather than breast) really keeps them juicy and flavorful through cooking.

While the chicken marinates, prep all your vegetables and aromatics. Slice the onion into thin pieces, slice the mushrooms, julienne the carrots into thin matchsticks, and chop the bok choy into bite-sized pieces. Grate the fresh ginger, drain the water chestnuts, roughly tear the Thai basil, and squeeze the lime juice. Having everything prepped and ready will make the cooking process smooth and allow you to work quickly once you start cooking.

Start cooking the rice noodles or linguine according to package directions; drain and set aside when done. While the pasta cooks, heat the avocado oil in a large skillet or wok over medium-high heat. Working in batches if needed to avoid crowding the pan, sear the marinated chicken pieces until golden brown and cooked through to an internal temperature of 165°F, approximately 8-10 minutes. Transfer the cooked chicken to a plate to rest.

Using the same skillet with the residual oil and browned bits, add the sliced onion, mushrooms, and julienned carrots. Sauté over medium-high heat for about 4 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent. The browned bits from the chicken will add depth of flavor to the vegetables—don't clean the pan!

Add the chopped bok choy, grated ginger, and drained water chestnuts to the skillet. Cook for about 2 minutes, stirring frequently, until the bok choy begins to wilt and all the vegetables are just tender-crisp. This quick cooking keeps the vegetables from becoming mushy and maintains their bright, fresh quality.

Add the cooked pasta from Step 3 to the vegetable mixture in the skillet, then pour in the reserved 1/3 cup sauce from Step 1. Toss everything together over medium heat for about 1 minute to warm through and coat the noodles evenly. Remove from heat and gently fold in the torn Thai basil and fresh lime juice. The lime juice brightens the entire dish and balances the richness of the sauce—don't skip it!

Divide the warm noodle mixture among serving bowls and top each with a portion of the rested chicken. Serve immediately while the noodles and chicken are still warm.