In a large bowl, combine the chickpea powder and water. Mix well. Set aside for 2 hours.Transfer the top half of the liquid to a pot over low heat, stirring for 15 minutes.
Add a few tablespoons of the remaining liquid every 5 minutes, stirring continuously, for 15 minutes. (The liquid will become thicker.)
Meanwhile, heat a pan over medium heat. Add the oil. Sauté the turmeric powder, red shallots, garlic and ginger, stirring occasionally, for 15 minutes.
Add the tomatoes, paprika powder, salt and chicken. Stir-fry for 10 minutes. Remove from heat and set aside.
To serve, divide noodles among 4 soup bowls. Ladle the chickpea mixture over the noodles. Add the baby bok choy, bean sprouts, black sesame, peanuts, fried garlic, soy sauce and sugar cane syrup. Top with the tomato-chicken mixture.
Garnish with the spring onion, chilli flakes and lime.