Season the chicken breasts on all sides with salt and pepper.

Heat the avocado oil in a Dutch oven over medium-high heat, then add the chicken and cook for 3-5 minutes on each side, just until a sear forms.

Remove the chicken from the pot and add the diced onion, seasoning with salt and pepper, using a wooden spoon to stir and incorporate the brown bits on the bottom of the pan.

Chop the mushrooms and add them to the pot with the onion.

Grate the ginger and garlic with a microplane and stir into the pot.

Wash the bok choy, then cut off the end and chop into half-inch pieces.

Add the bok choy to the pot, then pour in the bone broth and water.

Bring the soup to a low simmer and return the chicken to the pot, cooking for 10 minutes to combine the flavors.

Remove the chicken from the pot and shred with two forks, keeping it separate in a small bowl.

Stir the tamari, sesame oil, salt, and pepper into the soup.

Cook a package of rice noodles according to package instructions, then rinse with cold water.

To serve, add a small handful of shredded chicken and a handful of rice noodles to a bowl, then ladle the soup on top.

Top with chopped parsley and cilantro.