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Bring a medium pot of 4 cups chicken broth to a gentle simmer over medium heat.
Add 2 cloves garlic and 1 tsp jarred ginger. Simmer for 5 minutes to infuse the broth.
Stir in 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice wine vinegar, 1 tbsp chili crisp, and a few cracks of black pepper.
Add 2 cooked chicken thighs and cook for another 3 to 4 minutes until heated through.
Meanwhile, cook 100g rice noodles according to the package instructions. Drain and divide between two serving bowls.
Bring a small pot of water to a boil. Carefully lower in 2 eggs and cook for 6½ to 7 minutes for jammy yolks. Transfer immediately to an ice bath, peel, and cut in half.
Ladle the hot broth and chicken over the noodles.
Top each bowl with a soft-boiled egg, fresh cilantro, sesame seeds, and a generous squeeze of fresh lime before serving.