Soak the rice noodles in water for about 15 minutes to soften. Drain them well and set aside.

In a saucepan, heat cooking oil over medium heat. Add the ground chicken and sauté for 5 to 7 minutes, stirring occasionally, until fully cooked and slightly browned.

Dissolve the anatto powder in chicken broth, then pour the mixture into the saucepan. Bring it to a gentle boil. (If using annatto seeds instead of powder, soak them in 3 tablespoons of water to extract the color and strain before adding.)

Add the shrimp bouillon cube and stir to combine. Let it simmer for about 3 minutes to allow the seafood flavor to develop.

Gradually add the flour while stirring constantly to avoid lumps. Keep stirring until the sauce thickens to a smooth consistency.

Stir in the fish sauce and ground black pepper. Simmer for another 2 minutes, then remove from heat and set aside.

Meanwhile, bring a pot of water to a boil. Place the soaked noodles in a bamboo or metal strainer and immerse them in the boiling water for about 1 minute, or until the noodles are cooked but still firm. Drain well.

Transfer the noodles to a large serving dish. Pour the warm sauce over the noodles, spreading it evenly.

Top the noodles with sliced chicken, crispy tofu cubes, tinapa flakes, optional chicken chicharon, egg slices, and cooked shrimp. Finish with a sprinkle of green onions and toasted garlic.

Serve immediately with lemon or calamansi wedges on the side for a bright, citrusy touch. Enjoy while hot.