Heat toasted sesame oil in a large pot over medium heat.

Add minced garlic and grated ginger, sautéing for 2 minutes until fragrant but not browned.

Add sliced chicken breast to the pot and cook until the exterior is browned.

Pour in chicken bone broth, soy sauce, and chili garlic sauce, stirring to combine.

Bring the liquid to a simmer and cook for 10 minutes to infuse the broth.

Add the dried ramen noodles to the simmering broth and cook for 3 minutes until al dente.

Divide the noodles and chicken evenly between two large bowls and ladle the spicy broth over them.

Garnish with halved soft-boiled eggs, sliced scallions, and red pepper flakes before serving.