Bring a large pot of water to a rolling boil.
While the water comes to a boil, make the sauces. For the chicken sauce: To a small bowl, add 1/4 cup sherry, 3 tablespoons soy sauce, 2 teaspoons tahini, 1 tablespoon, 2 tablespoons hoisin, 1 tablespoon chili paste, and 3/4 cup chicken stock. Whisk to combine.
For the noodle sauce: To another small bowl, add 1/4 cup sherry, 2 tablespoons soy sauce, 1 tablespoon tahini, 1 tablespoon, 1 tablespoon chili paste, and 1/2 cup + 2 tablespoons chicken stock. Set aside.
When the water comes to a boil, drop the pasta in the water. Use tongs to stir. Cook until aldente. Drain and rinse under cold water to stop the cooking. Set aside.
Heat a large skillet to a medium heat. Add 2 teaspoons of the chili oil. Once the oil is hot, add the bok choy. Sprinkle witha little bit of salt and pepper. Stir-fry for 3-4 minutes until slightly softened, but still crisp. Remove the bok choy from the pan and set aside.
Add another tablespoon of chili oil to the pan. Once the oil is hot, add 2 teaspoons of the garlic and 1 teaspoon of the ginger. Cook for 30 seconds until fragrant. Add chicken. Use a wooden spoon to break up the chicken into very small pieces while it browns.
When the chicken is cooked through, add the white pieces of the green onion. Cook for 1 minute. Add the sauce for the chicken. Stir to combine. Simmer until the sauce is slightly thickened and the chicken is nicely coated. Season to taste with salt and pepper.
Return the pot you cooked the noodles in to the stove. Turn on a medium heat. Once the pot is hot, add remaining teaspoon chili oil. Add remaining 2 teaspoons garlic and 1 teaspoon ginger. Saute for one minute until softened and fragrant. Add the noodle sauce along with the cinnamon stick, star anise, and cloves. Bring to a boil and reduce to a simmer. Simmer for 8-10 minutes until slightly thickened and the spices has infused the sauce. Cinnamon stick, star anise, and cloves from the pot.
Add the cooked noodles to the pot with the noodle sauce. Toss over a low heat until the noodles are coated.
To serve: Place the noodles in a serving bowl. Top with chicken mixture along with some bok choy. Sprinkle with green onions and drizzle with more chili oil if desired.