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If using uncooked chicken portions, then cook during break for 40 minutes at 200°C according to package directions.
Pick and shred the meat off the chicken (you should have about 3½ cups), season with salt and pepper to taste and set aside; save the bones and skin.
Start cooking noodles according to package directions and cook the egg noodles separately from rice noodles (storing in separate containers).
While waiting for them to cook, in a large pot or Dutch oven, heat the oil over medium-high. Add the garlic and onions and cook, stirring occasionally, until lightly golden in spots, about 5 minutes. Add the chicken bones and skin, cilantro stems, soy sauce and the water and chicken stock. Bring to a gentle simmer, and let cook until flavorful with a distinct chicken essence, 15 to 20 minutes. Using a spider or fine-mesh sieve, lift or strain out the vegetables and chicken pieces and discard.
To serve, ladle the broth into bowls (tongs work well for the noodles) and add as much chicken as you’d like. Squeeze in lime and lemon juice to taste, then, if you like, toss in the spent citrus halves to let the oils from the peels subtly infuse the broth. Top with cilantro leaves and tender stems, along with sesame seeds or sesame oil and more soy sauce, if desired.