Pat dry the chicken pieces and season generously with kosher salt and pepper all over.
In a large dutch oven or pot, heat olive oil over medium-high heat. Add chicken, skin side down and cook until golden brown, about 3-5 minutes. Transfer the browned chicken to a plate and set aside.
Reduce heat to medium and add the onion, carrot, celery and garlic. Cook, stirring, until the vegetables are tender, about 4 minutes.
Nestle chicken back into the pot with any of its juices then add the broth, thyme, bay leaves and turmeric. Stir to combine and bring to a boil, uncovered.
Once boiling, reduce heat to simmering (about medium heat) and cover until chicken is cooked through and can be easily shredded, shredded, 20-30 minutes depending on the size of your chicken pieces.
While the chicken is cooking, whisk to combine tapioca and Nutpods in a separate bowl and set aside.