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Season chicken breasts with 1 pinch salt and black pepper. Heat a drizzle olive oil in a skillet over medium high heat and cook chicken until golden and cooked through, about 6–7 minutes per side. Let rest 5 minutes, then shred with two forks and set aside.
In a large pot over medium heat, add some more olive oil and the Mirepoix blend. Season with 1 pinch salt and black pepper and cook until softened, about 6–8 minutes.
Add minced garlic cloves, minced and red pepper flakes, cook 1 minute. Pour in chicken broth and soyaki sauce. Bring to a boil, then reduce to a steady simmer.
Add the shredded chicken to the pot and simmer 5 minutes. Add oz frozen potstickers directly to the pot. Cook until they float and are cooked through, about 5–7 minutes.
Stir in fresh spinach and let it wilt, about 1 minute, then add a slurry of cornstarch and water to thicken the soup. Stir to combine.
Crack eggs carefully into the soup. Cover and poach until whites are set but yolks are still soft, about 3–4 minutes.
Drizzle sesame oil over each bowl