1. Heat sesame oil in a large pot over medium heat. Add chicken thighs and cook until golden brown on both sides, about 5-6 minutes per side. Remove and set aside.
2. In the same pot, add garlic and ginger, sautéing until fragrant, about 1 minute.
3. Pour in chicken broth, soy sauce, sriracha, and rice vinegar. Bring to a simmer.
4. Return the chicken to the pot, cover, and let it cook in the simmering broth for about 15 minutes, or until fully cooked and tender.
5. Remove the chicken once more, shred it using two forks, and return it to the pot.
6. Add mushrooms and ramen noodles, cooking for another 3-4 minutes until the noodles are tender.
7. Stir in baby spinach, allowing it to wilt in the hot broth for about 1 minute.
8. Season with salt and pepper to taste. Garnish with chopped scallions and sesame seeds before serving.

Cooking is a sensory experience, so trust your instincts. If the broth feels too spicy, a touch of honey can balance it out beautifully.