Shred white meat from rotisserie chicken and set aside 

To a dutch pot on medium high heat, char onion, ginger and and green onions until brown, about 3-4 minutes 

Add fennel seeds, garlic cloves and cinnamon stick 

Allow that to toast for 1 minute 

Then add cilantro, chicken bones

Combine Knorr chicken bouillon with hot water and add to the pot  

Simmer for 20-30 minutes then strain and remove chicken bones and aromatics from broth 

To the broth add fish sauce, salt, pepper and sugar as desired 

Serve broth over rice noodles, shredded chicken and toppings of choice like sliced green onions, red chili peppers and sriracha