Cook the chicken: Preheat the oven to 425 F. Toss chicken (4) with salt (1 teaspoon), pepper (1/2 teaspoon), and olive oil (1 tablespoon), until evenly coated. Place in a 9x13 baking dish and cook in preheated oven until the center reaches an internal temp of 165 F, about 35 minutes. Once cool enough to handle, slice into bite-sized pieces.
Soft boil the eggs. Bring a medium bowl of water to a boil. Once boiling, add the eggs (6), reduce the heat slightly, and cover with a lid. Cook this way for 6-7 minutes. Once finished cooking, place eggs in an ice bath (a large bowl of cold water and ice). Once cool enough to handle, peel and set aside, slice just before you add them to the ramen.
Noodles. Rinse shirataki noodles (2, 8 ounce packages) thoroughly. Heat oil in a large stockpot or Dutch oven over medium heat. Add garlic (4 cloves) and ginger (1 tablespoon), and cook until fragrant, about 2 minutes. Add drained noodles and toss to coat in oil. Cook for about 5 minutes.
Simmer. Add the chicken broth (6 cups), mushrooms (4 ounces), nori (1/4 cup), soy sauce (1/4 cup), fish sauce (1 teaspoon), sriracha (1/2 teaspoon), and bring to a boil. Once boiling, reduce to a simmer and cook until the mushrooms have softened--should be about 10 minutes. Stir in the bok choy (2) and green onions (3), and cook until the bok choy starts to wilt--about 2 minutes. Stir in sliced chicken.
Assemble + Serve. Ladle ramen into bowls. Garnished with halved eggs, sesame seeds, green onions and cilantro. Enjoy!