In a medium bowl, combine chicken pieces with soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Toss to coat evenly. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

Preheat air fryer to 375°F (190°C). Arrange chicken in a single layer in the air fryer basket (cook in batches if necessary). Air fry for 12-15 minutes, flipping halfway through, until chicken is cooked through and slightly browned. (Alternatively, pan-fry or bake at 400°F/200°C for 20-25 minutes). Set aside.

Bring a medium saucepan of water to a rolling boil. Carefully lower eggs into the boiling water and cook for exactly 6-7 minutes for a jammy yolk. Immediately transfer eggs to an ice bath to stop the cooking. Once cooled, carefully peel and slice each egg in half.

In a large pot, combine chicken broth, soy sauce, mirin, sesame oil, grated ginger, minced garlic, sugar, white pepper, and star anise (if using). Bring to a simmer over medium heat and let it gently simmer for 15-20 minutes to allow flavors to meld. Remove star anise before serving.

While the broth simmers, cook ramen noodles according to package directions. Drain well and set aside.

Divide the cooked ramen noodles among 4 large serving bowls.

Ladle the hot ramen broth over the noodles.

Arrange the cooked sesame chicken, baby spinach, and corn kernels on top of the noodles. The hot broth will gently wilt the spinach.

Place two egg halves in each bowl.

Garnish generously with sliced scallions and toasted sesame seeds. Serve immediately with chili oil or sriracha on the side, if desired.