In a small bowl, whisk together 1 tablespoon gochujang paste, sesame oil, 1 tablespoon soy sauce, honey, garlic, and ginger. Set aside — this will be the glaze for the chicken.

Cook the chicken according to package instructions. During the last 3–4 minutes of cooking, brush the gochujang glaze generously over the chicken and continue cooking until the sauce is sticky and lightly caramelized. Let the chicken rest for a few minutes, then slice.

While the chicken cooks, prepare the broth. In a small saucepan over medium heat, stir together 1 tablespoon gochujang paste, 1½ tablespoons soy sauce, and the grated ginger. Cook for about 2 minutes, stirring constantly, until fragrant. Add the miso ginger broth and bring to a gentle simmer. Reduce heat to low and keep warm.

Bring a medium saucepan of water to a rolling boil. Carefully lower the eggs into the water and start a timer for 6½ minutes for jammy, soft-boiled eggs.

After the eggs have cooked for 3 minutes, add the ramen noodles to the same pot. Gently separate the noodles with tongs or chopsticks and continue cooking until the timer reaches 6½ minutes total and the noodles are tender.

While the eggs are simmering, prepare an ice bath: fill a bowl with a cup of ice and cold water. When the eggs are ready, transfer them from the saucepan into the ice bath. When the eggs have cooled, carefully peel them and slice them in half.

Divide the noodles between two bowls and ladle the hot broth over top. Finish with the sliced chicken, halved eggs, and green onions.