Prepare chicken. Season both sides with salt and pepper. Heat oil in a large saucepot over medium heat. Lay chicken in one even layer and cook until browned, about 4 minutes. Flip chicken and brown on the other side.

Add water, shaoxing wine, light soy sauce, dark soy sauce, sugar, sliced ginger, chili de arbol, star anise, bay leaf, and cinnamon stick. Bring to a boil, reduce heat to low and cook until chicken is tender, about 15 minutes. Remove chicken and set aside.

Increase heat and simmer the braising liquid until reduced by about half. Season with ½ teaspoon salt and keep warm.

Meanwhile, prepare bok choy. Bring a large pot of water to a boil. Add bok choy and blanch for 2 minutes or until tender. Remove bok choy with a slotted spoon and immediately shock in a bowl full of ice water. Drain and squeeze excess water from bok choy. Place in a large bowl.

Combine gochugaru, garlic, and salt in a heat-safe bowl. Heat 3 tablespoons oil in a small saute pan over medium heat until the oil starts shimmering. Carefully pour the hot oil over the chili and garlic mixture. Let sit for 5 minutes. Add rice vinegar, stirring to combine. Pour dressing over bok choy, tossing to combine.

Combine crushed peanuts and brown sugar in a medium bowl and set aside.

Cook vermicelli noodles according to directions on the package. Drain.

Toss noodles in the reduced braising liquid and portion into 4 bowls. Slice or chop chicken and place on top, spooning extra sauce on top. Garnish with seasoned bok choy, crushed sweet peanuts, and cilantro. Serve immediately.