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Combine all chicken ingredients and marinate for at least 15 minutes.
Air fry at 195°C for 14–16 minutes, or until golden, lightly charred and cooked through.
Rest for 5 minutes, then slice.
Meanwhile, heat a saucepan over medium heat.
Add the red curry paste, garlic, ginger, lemongrass paste and kaffir lime leaves, stirring and cooking for 2 minutes until fragrant.
Stir in the coconut milk and simmer for 3 minutes.
Add the chicken stock, coconut sugar and fish sauce, then cover and gently simmer for 10 minutes.
Stir through the lime juice just before serving.
While the broth simmers, sauté the mushrooms and red capsicum for 3–4 minutes until tender.
Sear the bok choy halves for 2–3 minutes until lightly charred and just tender.
Cook the noodles according to packet instructions.
Divide the noodles between bowls and ladle over the red curry broth.
Top with the sautéed vegetables and sliced sticky soy lime chicken.
Garnish with chilli oil, spring onions, fresh coriander and extra lime wedges.