In a large pot or dutch oven, place all broth ingredients over high heat. Bring to a boil, then reduce heat to a low simmer (usually low heat or medium-low heat depending on your stovetop). Let simmer, covered, for 3-4 hours.
After at least 3 hours of cooking time, using tongs remove the chicken onto a cutting board and let rest until cool enough to handle
Meanwhile, strain broth (discard everything you flavored the broth with) and place the broth back in the pot over low heat to keep warm. Taste and add kosher salt, to taste.
When the chicken is cooled, using your hands shred the chicken, discarding all of the bones (there are small bones in there so please be diligent about checking your meat as you shred.
Divide the spiralized daikon amungst 4 bowls. Top with shredded chicken and ladle desired amount of broth over. Top with bean sprouts, serrano, onion, fresh herbs (cilantro, basil, mint), radishes, and serve with a wedge or 2 of lime.