Begin by combining the boneless chicken thighs with soy sauce, grated ginger, and minced garlic. Let them soak in the flavors for about 30 minutes.

Heat oil in a pan over medium heat. Fry the gyoza until they turn golden brown; this typically takes about 3-4 minutes. Add a splash of water to the pan to steam them, then cover until fully cooked.

In a separate pot, pour in the vegetable broth. Add additional soy sauce and ginger, then bring it to a gentle simmer. Let it cook for about 10-15 minutes.

In a skillet, add more oil if needed and cook the marinated chicken for approximately 6 minutes on each side, or until golden brown and cooked through.

While the chicken is cooking, bring a pot of water to a boil. Cook the ramen noodles according to package instructions, about 3 minutes.

In bowls, layer the cooked ramen noodles. Top with sliced crispy chicken, the gyoza, and ladle broth over everything. Garnish with green onions and nori.