In a medium bowl, combine the ground chicken with 1 tablespoon soy sauce, 1 teaspoon sesame oil, cornstarch, 1/2 teaspoon grated ginger, and 1 minced garlic clove. Mix well with your hands until fully incorporated. Set aside.

Heat 1 tablespoon of neutral oil in a large pot or Dutch oven over medium-high heat. Add the seasoned ground chicken and cook, breaking it up with a spoon, until it is fully browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the pot with a slotted spoon and set aside, leaving any drippings in the pot.

Add the diced yellow onion to the pot and sauté for 3-4 minutes until softened. Add the remaining 2 minced garlic cloves and 1 tablespoon grated ginger, cooking for another minute until fragrant.

Stir in the julienned carrot and sliced red bell pepper. Cook for 3-4 minutes, until the vegetables are slightly tender-crisp.

Pour in the chicken broth, 1/4 cup soy sauce, rice vinegar, and honey (or brown sugar). Bring the mixture to a gentle simmer, stirring to combine all the flavors.

Return the browned ground chicken to the pot. Stir well.

Add the ramen noodles (or rice vermicelli) to the simmering soup. Cook according to package directions, typically 3-5 minutes, until the noodles are tender.

Stir in the baby spinach (or bok choy) and the finishing 1 teaspoon of sesame oil. Cook for 1-2 minutes, just until the greens are wilted.

Ladle the hot soup into individual bowls. Garnish generously with sliced green onions and toasted sesame seeds before serving.