In a small microwave-safe bowl, combine sesame seeds, 1 clove of minced garlic, 1/2 tablespoon sesame oil, a drizzle of olive oil, a pinch of salt, and chili flakes. Cover the bowl and microwave for 30 seconds. Set aside.
Bring a large pot of salted water to a boil. Then add ramen noodles to the pot. Cook, stirring, until tender about 2 minutes. Drain the noodles, toss with a drizzle of oil, and place in a bowl. Set aside.
In the pot that was used to cook the noodles, add a drizzle of olive oil and place over medium heat. Add scallion whites, ginger, and 1 clove of garlic. Cook, stirring frequently, for a minute. Stir in 4 cups of chicken broth and soy sauce. Bring to a boil, then cover, and reduce heat to low until ready to be served.
Heat a drizzle of olive oil in a frying pan over medium heat. Pat chicken dry with paper towels, and season with salt and pepper. Add chicken to the pan and cook until browned and cooked through, about 3-5 minutes per side. Drizzle the chicken with 1/2 tablespoon sesame oil and turn the chicken a few times to coat. Transfer the chicken to a plate or bowl.
Add a drizzle of olive oil to the pan used to cook the chicken, then add the spinach, and season with salt. Cook, stirring occasionally until wilted about 3 minutes.
To serve, add ramen noodles to a bowl and top with the chili/sesame seed sauce, chicken, and spinach. Then pour some broth over the noodles and top with scallion greens and extra sesame seeds.