Put the chicken in a medium mixing bowl. Add the ramen soup base packets, chili garlic sauce and garlic. Stir to combine.
Heat the oil in a large non-stick skillet over medium-high heat until it begins to shimmer.
Add the chicken to the pan and cook until it's cooked through (no longer pink), stirring frequently, 3-5 minutes.
Empty the noodles, toppings packets and frozen vegetables into the pan. Add the broth or water and stir to coat the noodles. Simmer 5 minutes, stirring occasionally, until the liquid is completely absorbed and the noodles are softened.
Remove from the heat and stir in the spinach until it wilts, about 1 minute. Serve warm.
Dried ramen noodle variation: You can use 2 packs of dried ramen noodles (4-6 ounces total). Follow the recipe exactly, but use 1 1/2 cups of broth or water instead of one cup, cooking until the noodles become soft and pliable.
For the healthiest meal, look for ramen soup packs that are non-GMO and free of MSG and preservatives.