Using a large, deep pot, heat the oil over medium heat. Add the chicken and lightly season with salt and pepper. Saute for 3-4 minutes on each side until cooked through to 165 F. Set aside.

Using the same pot, saute the onion, garlic and ginger for 4-5 minutes or until the onion is lightly translucent. Add the carrots and mushroom and saute for another 3-4 minutes or until lightly tender. Add the bok choy and saute for another minute to lightly wilt.

Pour in the broth, lime juice, coconut aminos, fish sauce, and add the chicken back in. Bring the pot to a boil and reduce to a simmer for 15 minutes.

Add the ramen into the pot and use tongs to break it up. Stir until fully cooked. This will take only a few minutes.

Serve the soup topped with green onion, and salt and pepper to taste.