Heat 2 tablespoons of olive oil in a large pot over medium heat. Season chicken with salt and pepper, and cook for 5-7 minutes per side until golden brown. Remove chicken and let it rest.

In the same pot, add 4 minced garlic cloves and 1 tablespoon of minced ginger. Sauté for 1-2 minutes until fragrant.

Add 4 cups of chicken broth and 1 cup of water. Increase heat to medium-high and bring to a simmer.

Add ramen noodles to the simmering broth and cook for 4-5 minutes until tender but firm. Stir occasionally.

Stir in 1 cup of heavy cream and 3 tablespoons of soy sauce. Simmer for an additional 2-3 minutes.

Make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water, then stir into the broth and simmer for about 1 minute.

Stir in 1-2 cups of spinach or bok choy and cook until wilted, about 1-2 minutes.

Thinly slice the rested chicken into bite-sized pieces.

Ladle the ramen into bowls, top with sliced chicken, and garnish with green onions and cilantro. Serve hot.