Bring a large pot of water to a boil and add the wide rice noodles. Cook according to the package instructions until they are just tender, usually around 4-6 minutes.

In a mixing bowl, whisk together the tamari, sweet Thai chili sauce, rice vinegar, toasted sesame oil, sushi ginger, and chili flakes. Add a few tablespoons of water to thin the sauce slightly.

In a large mixing bowl, toss the boneless chicken thighs (or breasts) with flour or cornstarch until evenly coated. Heat 2 tablespoons of salted butter in a large skillet over medium heat until melted and bubbling. Add the chicken pieces, allowing them to crisp and brown for about 5 minutes on each side.

Once the chicken is golden, add another tablespoon of butter and the finely chopped garlic to the skillet. Cook until the garlic becomes fragrant but not burnt.

Remove the chicken from the skillet and set aside. In the same skillet, add shallots, bell peppers, and scallions. Cook until the vegetables have softened and started to caramelize, about 5 minutes.

Pour the prepared sauce over the sautéed vegetables, stirring to coat them evenly. Add the cooked noodles and the crispy chicken back into the skillet. Toss everything together gently for 3 to 5 minutes.

Plate the Sticky Garlic Chicken Noodles and garnish with fresh Thai or regular basil and a sprinkle of sesame seeds. Serve immediately while hot.