Homework: Prep the quick-pickles 24 hours prior to starting!\nPlace the sliced onion and chilis in a heat-proof storage container with a lid. Combine the vinegar, ¼ cup water, ¼ cup sugar, 1 Tbsp salt, and 1 Tbsp of this little goat went to Hong Kong sauce into a small saucepan. Bring to a simmer over medium-high heat. Pour the hot liquid over the veggies, making sure they are completely submerged. Let cool completely at room temperature, then cover and refrigerate until ready to serve (ideally overnight).\nPreheat the oven to 375 degrees.\nSeason the chicken on all sides with kosher salt and toss with ¼ cup of this little goat went to Hong Kong sauce until coated. Set aside to marinate while you cook your noodles.\nBring a pot of salted water to a boil over high heat. Once boiling, add in your sweet potato noodles. Let boil for about 6-8 minutes, until tender. Drain and rinse under cool water to remove some of the starch so they are a bit less sticky, then leave in colander until needed.\nOnce drained toss noodles with a drizzle of oil from the top of the chili crunch jar (not the crunchy part!).\nHeat an oven-safe skillet over high heat and coat with a drizzle of cooking oil. Once hot, add in the marinated chicken (you should hear it sizzle). Sear until skin side begins to brown, about 3 minutes. Leaving skin side down, transfer the chicken to a 375 degree oven until cooked through or reduce the heat to medium\/medium-low and continue cooking until the chicken is cooked through.\nWhen ready to serve, drain your pickled veggies and put your noodles in a serving bowl. Top with the chicken and garnish with pickled veggies, fresh mint, and a few spoonfuls of chili crunch (depending on your spice tolerance). Dig in!