Bring a pot of water to a boil. Add the eggs and cook for 6 minutes and 30 seconds. Immediately transfer to an ice bath, then peel and halve once cooled.

Cook the ramen noodles in boiling water according to package instructions. Drain and set aside.

In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, sriracha, and grated ginger.

Heat the sesame oil in a large non-stick skillet over medium-high heat. Add the chicken pieces and sauté for 6-8 minutes until cooked through and golden brown.

Reduce heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant.

Pour the honey-soy mixture into the skillet. Stir in the cornstarch slurry. Simmer for 1-2 minutes until the sauce thickens into a glaze.

Add the cooked noodles to the skillet. Toss thoroughly to coat the noodles and chicken in the sauce.

Divide the ramen into two bowls. Top each with one halved soft-boiled egg, sliced green onions, and sesame seeds.

Serve immediately.