Bring a pot of water to a boil and cook the ramen noodles for 3 minutes or until al dente.

In a separate small pot, boil the egg for 6 minutes for a jammy yolk, then shock in ice water and peel.

While noodles cook, heat a non-stick skillet over medium-high heat and brown the ground chicken until fully cooked through.

In a small bowl, whisk together peanut butter, soy sauce, sriracha, rice vinegar, garlic powder, and ginger powder.

Drain the noodles, reserving 1/4 cup of the starchy cooking water.

Add the cooked noodles and sauce mixture to the skillet with the chicken.

Gradually add the reserved pasta water while tossing everything together over medium heat until the sauce coats the noodles evenly.

Serve in a bowl topped with the halved soft-boiled egg, sliced green onions, and sesame seeds.