✓ Cut the chicken thighs into bite-sized pieces and season with salt and pepper

✓ Heat 1 tablespoon of olive oil in a large pan over medium-high heat

✓ Add the chicken and cook until browned on all sides and cooked through

✓ In the same pan, add the remaining 1 tablespoon of olive oil

✓ Add the minced garlic and grated ginger and sauté until fragrant

✓ In a large pot, bring the chicken broth to a boil

✓ Add the instant ramen noodles and cook according to the package instructions

✓ In a small bowl, whisk together honey, soy sauce, rice vinegar, and sesame oil

✓ Pour the honey garlic sauce into the pan with the garlic and ginger

✓ Bring to a simmer and cook until the sauce thickens slightly

✓ Add the cooked chicken back into the pan and toss to coat with the honey garlic sauce

✓ Divide the cooked ramen noodles and vegetables among bowls

✓ Top with the honey garlic chicken

✓ Pour the hot chicken broth over the top

✓ Garnish with sliced green onions and sesame seeds