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Bash the spring onion greens and ginger into a paste. Pour over hot oil, then stir through the salt and sugar.
Season the chicken. Cook skin-side down in a cold wok for 8–10 minutes until crisp, flip and cook for 3–4 minutes. Rest.
Cook the spring onion whites in the rendered chicken fat until soft. Add the garlic and cook until lightly golden. Strain, reserving the crispy aromatics and oil.
In the same wok, cook the soy sauces, sugar, pepper and 1–2 tbsp reserved oil for 20 seconds. Add the stock and simmer for 5–8 minutes.
Cook the noodles, adding the bok choy for the final minute.
Place the noodles and bok choy in a bowl. Pour over the broth, top with sliced chicken, ginger spring onion oil, crispy garlic and spring onions.