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In a food processor, process cardamom until a fine powder is achieved. Transfer to an airtight container and stir in coriander. Reserve.
In a food processor, process all ingredients and Khao Soi Spice until a fine paste is achieved. Transfer to an airtight container and reserve.
In a small stock pot over high heat, combine coconut milk and chicken fat. Cook 30 minutes, or until mixture breaks.
Reduce heat and stir in Khao Soi Paste. Continue cooking until oil is visible.
Add sugar and cook until the sugar has dissolved.
Add chicken stock, fish sauce, and chicken thighs. Cook until the internal temperature of the chicken reaches 170°F.
Transfer chicken and sauce to a serving bowl. Add cooked egg noodles and mustard greens.
Garnish with shallots, fried egg noodles, and cilantro.