Marinade the chicken and garlic cloves with the Cholula and sesame oil over night or for at least 2 hours. Hot smoke in the smoker for 3 hours until golden and smoky, remove and set aside to rest.
Soften off the onions, ginger, carrot in a little sesame oil until soft, add in the chicken stock along with the tamarind, and palm sugar, simmer for 15 minutes.
Pick the meat off the thighs into chunks and add to the soup along with the bones, lightly squeeze the garlic cloves and add to the soup.
Finish with soy, noodles, beansprouts, coriander and crispy onions in a hot noodle bowl.
