Blend all of the marinade ingredients in a blender until smooth. Coat the chicken in the marinade and marinate overnight or for at least 4 hours.
Preheat the oven to 350°F.
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Dice the chicken.
To make the broth, heat the oil in a large saucepan on high until one line of smoke appears, then lower heat to medium Add the coriander, turmeric and curry powder. Toast while stirring until very fragrant. Add in the brown sugar, coconut milk, fish sauce and water. Stir.
Bring to a low boil and simmer for 20-30 minutes. Remove from the heat and blend to smooth consistency with an immersion blender. Strain if you like.
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain the noodles, return to the pot and toss with oil to prevent sticking.
To serve, divide the shredded chicken between bowls. Top with noodles, ladle in khao soi soup, and top with cabbage, wonton strips, shallots, peanuts, cilantro and a lime wedge.