1
In a container or zip-top bag, combine the chicken and soy sauce. Marinate for 1 hour. Remove the chicken from the marinade and set on a wire rack on a baking sheet. cover with plastic wrap and let dry overnight in the fridge.
2
In a medium saucepan, heat the oil for the adobo sauce over high heat. Add the onion and cook, stirring, until dark brown but not burned. Reduce the heat to low and add the garlic and chiles. Sauté for 2 minutes. Add the chicken stock, bay leaves, coconut milk, vinegar and soy sauce. Bring to a simmer for 45 minutes, until reduced by 1/4. Add the sugar, salt and pepper to taste. Strain the sauce.
3
Preheat the oven to 400°F.
4
In a large mixing bowl, combine the sesame oil, soy sauce, fish sauce and lime juice for the pancit noodles.
5
Bring a medium pot of water to a boil, remove the pot from the heat, and add the noodles. Let the noodles soak until they're tender, about 5 minutes. Drain and add to the bowl with the pancit sauce. Toss to coat.
6
Heat a large skillet over high heat with a drizzle of canola oil. When hot, sear the chicken thighs skin side down until golden brown and the skin is crispy. Transfer to a baking sheet and roast for 8-10 minutes, or until cooked through.
7
Return the skillet to high heat with a drizzle of canola oil. Add the cabbage and cook, stirring, for 1-2 minutes. Add the carrots and a pinch of salt and pepper and sauté for another minute. Add the spinach, green onions and a pinch of salt, toss, and turn off the heat. Remove the vegetables to a bowl. They should stay crunchy.
8
Divide the pancit noodles between bowls. Top with chicken thighs, sautéed vegetables, adobo sauce, scallions and sesame seeds.