Lay the chicken thighs on a rimmed sheet pan. Season with cumin, turmeric, coriander, salt and pepper. Drizzle with olive oil and rub (or use a silicon brush) to combine the oil with the spices on the chicken. Cut the chicken into bite size pieces, about 1 inch.
In a Dutch oven, heat olive oil over medium heat. Add the chicken and cook until well browned on all sides, about 10-15 minutes. Remove the chicken with a slotted spoon and set aside. Add the garlic and ginger and cook until aromatic, about 1-2 minutes. Stir in the chicken stock, hoisin, fish sauce, lemongrass, star anise and brown miso. Bring to a boil, then reduce heat and simmer for 30 minutes.
Add the chicken back to the pot and cook for another 10-15 minutes, until the chicken is cooked through.
Right before serving, add the rice noodles to a large bowl. Bring water to boil in a kettle and when the water is boiling, pour over the noodles. With tongs, gently toss the noodles in the boiling water. They will cook VERY quickly, and are done when they have the consistency of pasta noodles.
Divide the noodles among individual bowls, add chicken pho to the noodles, and sprinkle your favorite toppings over the pho.