Fiery Thai Noodle Bowl with Crispy Chicken Thighs

INGREDIENTS

• 4 (4-ounce) skin-on, boneless chicken thighs
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 4 ounces uncooked rice vermicelli
• 1 1/2 cups cilantro stems (about 1 bunch)
• 1/4 cup no-salt-added chicken stock (such as Swanson)
• 1/4 cup water
• 2 teaspoons minced peeled fresh ginger
• 3 garlic cloves
• 2 fresh Thai chiles
• 1 1/4 cups chopped yellow squash (about 1 medium)
• 6 ounces baby bok choy, halved and sliced
• 1 tablespoon lower-sodium soy sauce
• 8 lime wedges