Heat the oven to 200°C. Pat the chicken skin dry and season with a little salt. Heat a large non-stick frying pan over a medium-high heat. Add the chicken, skin-side down, and cook for 8-10 mins, until the skin is golden and crispy, then flip over. If your pan is oven proof simply slide it into the oven, if not, transfer the chicken to a baking sheet, skin side up. Bake for 15-20 mins.

Meanwhile, make the noodle dressing. Tip the turmeric and curry powder into a deep saucepan (don’t worry you’ll use this pan again shortly) and place over a medium heat. Toast for a minute, until it starts to smell fragrant, then tip into a bowl. Fill the pan with water and place over a high heat.

Whisk the tahini and miso into the spices. Squeeze in the juice of one of the limes and whisk together – it’ll seize and look lumpy but don’t worry. Whisk in enough water to make it the consistency of single cream, it’ll take quite a lot of water to loosen it, up to around 60ml.

Slice the cucumber in half lengthways and add to a bowl. Use a teaspoon to scoop out the seedy core, then slice into half moons. Add to a bowl along with most of the coriander and mint leaves. Add two-thirds of your sesame seeds and the juice of ½ the lime. Season with salt.

Drop the noodles into the water and cook according to packet instructions then drain, rinse with a little cold water and tip into a bowl. Add the dressing and toss well. Taste and season, then spoon into bowls.

Top with the chicken, you can either serve the thighs whole, or you can cut away the bone and slice them. Snuggle the cucumber salad to the side of the bowl, then finish with the remaining sesame seeds, herb leaves and the remaining lime half to squeeze over at the end. Serve with chilli oil if you like.