If your chicken breast is not thin cut, butterfly and cut it in half. Cover it with parchment and use a mallet to pound the chicken to equal thickness, ¼-inch thin pieces.

In a shallow bowl, coat the yogurt all over the chicken. Cover and store it in the fridge for 10-15 minutes or up to 24 hours.

In a separate shallow bowl, combine flaxseed meal, salt, garlic and onion powder. Preheat a large stainless steel or cast iron skillet over medium heat until it feels too hot to place your palm near the surface, about 2-3 inches away. Add the oil.

Shake off excess yogurt and dip the cutlet into the flaxseed meal bowl, pressing firmly to adhere to the chicken.

Pan fry about 2 minutes per side over medium heat or until golden brown and the chicken is cooked through. Use a spatula to help you flip the chicken. Be gentle or the coating might fall apart.

Preheat the fryer at 400F (204C) for 5 minutes. Spray avocado oil into the basket. Place the cutlet in a single layer with some gap between. Spray the oil again over the cutlet. Air fryer at 400F (204C) for 8 minutes or until cooked through.

In the meantime, prepare the zoodles, scallions, and jammy eggs, if using.

Transfer the chicken to a wire rack so the bottom doesn’t get soggy from the moisture.

Before serving, heat up the bone broth in a medium size soup pot with coconut aminos and vinegar. Taste and adjust the seasoning.

To serve, divide the zoodles to two ramen bowls, pour the broth over. Slice the eggs in half, if using. Add a handful of baby greens to each bowl. Slice the chicken cutlets to 1-1.5 inch pieces. Add on top of the zoodles. Sprinkle with scallions. Serve immediately.