Place the chicken thighs into an oven-proof dish that fits your air fryer. Add the five spices, honey and soy sauce, and mix it around. Place into the air fryer to cook for 15 minutes.
After 7 minutes, add the eggs to the air fryer.
Pour the water into a large saucepan and add the garlic, ginger and chicken flavouring sachet. Bring it to a boil and add the instant noodles to the stock pot and allow to cook. After a minute, add the pak choi and peas, and cook until the noodles are al dente and the veg is wilted.
Meanwhile, peel your eggs and slice up your chicken. Slice up some scallions.
Add the remaining eggs, along with the mayonnaise, sriracha and soy, to a large bowl.
Use tongs to lift the noodles from the broth and place them in a serving bowl. Take the pot off the heat and pour the egg/mayo mix into the hot broth and mix them in.
Serve the noodles immediately in large bowls topped with scallions, coriander, chicken, those jammy eggs and pickles if using.
