Start by cubing the chicken thighs or breasts into bite-sized pieces. Chop the bok choy or kale, shallots, garlic, and fresh ginger. Set everything aside for easy access.
In a large pot, bring water to a boil. Add the rice noodles and cook according to package instructions until al dente. Once cooked, drain the noodles and set them aside.
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the cubed chicken and season it with ground turmeric, ground ginger, and black pepper. Sauté for about 5-7 minutes, or until the chicken is browned and cooked through.
Add chopped shallots, minced garlic, and fresh ginger to the skillet. Stir and cook for an additional 2-3 minutes until the shallots are translucent and the garlic is fragrant.
Add the chopped bok choy or kale to the skillet. Stir well and cook for about 2 minutes, allowing the greens to wilt.
Pour in the canned coconut milk and add the Thai red curry paste, low sodium soy sauce, honey, and fish sauce. Stir well to combine and bring the mixture to a gentle simmer.
Add the cooked rice noodles to the skillet, tossing them in the creamy sauce until they are well coated. Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors.
Remove the skillet from heat and stir in the fresh cilantro and/or Thai basil. Serve the dish warm, garnished with sliced limes, mixed herbs, and thinly sliced shallots.
