Heat olive oil over medium high in a large dutch oven.
Sprinkle chicken with salt and pepper and cook over medium high heat allowing it to brown some on both sides about two minutes.
Slowly add chicken broth to pot.
Add the star anise, ginger, brown sugar, garlic powder, hoisin and jalepeno slices. Stir well and bring to a boil. Then reduce to simmer and allow to cook for about 15 minutes or until chicken is cooked through.
Cook rice noodles according to package directions.
Remove chicken from pot and shred with two forks. Add back to pot.
Divide noodles between bowls and pour the soup over top. Add all the toppings!
If you are gluten-free make sure you get gluten-free hoisin sauce, noodles, and chicken broth.