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Marinate 1-2 chicken thighs or breast in 2 tablespoons soy sauce, 2 tablespoons chili crunch oil, 2 tablespoons Sriracha, 2 tablespoons honey, and seasonings for 10 minutes or up to a few hours
Cook the marinated chicken in a skillet on both sides until cooked through
Cut the cooked chicken into slices and set aside
Boil eggs for 7-8 minutes and transfer to an ice bath to make jammy eggs
In a medium bowl, whisk together 2 tablespoons kewpie mayo, 1 egg, 1 tablespoon soy sauce, 1 teaspoon chili crunch oil, and a drizzle of sesame oil
Boil water and cook ramen according to package instructions
In a saucepan, combine 2.5 cups chicken broth, 1 tablespoon soy sauce, 1-2 cloves grated garlic, and a splash of sesame oil
Bring the broth to a small boil, then lower heat to simmer
Temper the mayo sauce by slowly ladling hot broth into it while whisking constantly
Continue whisking and adding hot broth until the mayo sauce is hot enough, then add to the broth pan and mix
Assemble the bowl with noodles, broth, eggs, and chicken slices
Top with chopped green onions if desired