In a bowl, combine soy sauce, gochujang, honey, sesame oil, and minced garlic. Add chicken thighs, ensuring they’re well coated. Let marinate for at least 15 minutes.

In a medium pot, combine chicken broth, miso paste, soy sauce, and sriracha. Bring to a simmer over medium heat, stirring occasionally until miso dissolves. Allow to simmer for about 10 minutes.

Heat a skillet over medium-high heat and sear marinated chicken thighs for 5-7 minutes on each side until golden brown and cooked through. Remove from heat and let rest before slicing.

In a separate pot, bring water to a boil and cook ramen noodles according to package instructions, about 4-5 minutes for fresh noodles. Drain and rinse under cold water.

In individual bowls, layer cooked noodles, bok choy, and carrots, then pour hot broth over the top.

Slice the chicken and arrange it on top of ramen. Garnish with green onions, sesame seeds, and optional toppings.

Dive into your bowl of deliciousness, savoring the warm, spicy broth!