In a large pot, heat the vegetable oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the minced garlic and ginger. Sauté for about 1 minute until fragrant.
Pour in the chicken broth, soy sauce, and sriracha. Bring the mixture to a boil.
Add the ramen noodles to the boiling broth and cook according to package instructions, usually about 3-4 minutes.
Once the noodles are cooked, return the chicken to the pot and stir in the baby spinach. Cook for an additional 1-2 minutes until the spinach is wilted.
Serve the ramen hot, topped with sliced green onions, soft-boiled eggs, and a sprinkle of sesame seeds if desired.