Bring a medium sized pot of water to a boil. Drop in ramen noodles and cook until soft. Once cooked, drain out the water and then toss in some oil so the noodles don’t stick.
Place a lightly oiled large pan over medium high heat. Drop in garlic, ginger, and onions, and sauté for 90 seconds.
Drop in ground chicken and cook until browned. Toss in the red pepper and sauté.
Next up add in the shredded cabbage, shredded carrot, stock, soy sauce, rice wine vinegar, and sesame oil. Cover with a lid and allow to simmer and the cabbage to soften slightly.
Once cabbage is soft, stir everything together and add salt and pepper. Now add in the noodles and combine everything together. Best to use tongs for this.
In a small bowl mix together greek yogurt, honey, sriracha, and rice wine vinegar. I like to add this into a squeeze bottle.
Squeeze the sauce in thin lines, sprinkle green onions, sesame seeds and enjoy!
