Preheat oven to 350 degrees F. In a small bowl combine brown sugar, chili powder, salt, ground black pepper, and crushed red pepper; rub into chicken. Let stand 10 minutes.
In a large cast iron skillet or other oven-proof skillet, heat oil over medium-high heat. Add spice rubbed chicken; cook until browned on both sides. Remove chicken from skillet, and set aside.
In the same skillet, add the onion, carrot, and potatoes, and cook about 5 minutes or until beginning to brown. Stir in flour; cook and stir 1 minute. Stir in soy sauce, broth, and thyme. Bring to a simmer. Return chicken to skillet. Cover with aluminum foil, and bake 40 minutes. Serve over cooked egg noodles, sprinkled with thyme and additional black pepper.
Notes
*The amount of soy sauce varies depending on how salty your broth is. Salty broth? Use 1 tablespoon. No salt in the broth? Use 2 tablespoons soy sauce.