Make the sticky gochujang chicken. Set a large saucepan over medium-high heat. Drizzle in 1 tablespoon of sesame oil, then add your ground chicken, crushed garlic, 1/2 teaspoon of salt, 1 tablespoon of gochujang paste, and 1 tablespoon of honey. Cook, stirring, until sticky, crispy, and cooked through, roughly 7 minutes. Remove the chicken from the pot and set it aside for now.

Cook the aromatics. To the same pot, over medium-high heat, add another 1 tablespoon of sesame oil, followed by 1 tablespoon of gochujang paste, 2 teaspoons of fish sauce, 1 tablespoon of sweet chili jam, 1 tablespoon of soy sauce, the crushed garlic and ginger. Cook, stirring, for a couple of minutes.

Add the peanut butter, stock, and coconut milk. Once the gochujang is looking a little deeper in color (and smelling glorious), add 1/3 cup of peanut butter. Stir it through the aromatics in the pot, then pour in the coconut milk and 5 cups of chicken stock. Use a whisk to mix the peanut butter gochujang base into the broth. Bring to a simmer, then reduce the heat to low and leave for five minutes.

Blanch the broccoli. While the broth simmers, add the broccoli florets to a large heat-proof bowl. Boil your kettle, then pour the boiling water over the broccoli. Leave for 2 minutes, then drain and set the broccoli aside.

Add the noodles. After five minutes of simmering, add your noodles directly into your peanut butter sauce and cook according to the packet instructions. Stir the noodles through the sauce so they don't stick together and cook evenly.

Garnish and serve. Once your noodles are cooked, divide them between serving bowls. Top with the sauce, then spoon the sticky gochujang chicken on top. Divide the blanched broccoli between bowls, then scatter with the sliced scallions, cilantro, Thai basil, and sesame seeds. Finish with a good drizzle of the chili oil, and serve with lime wedges on the side.