Preheat oven to 205 °C (400 °F).
In a bowl, combine the sriracha sauce with half the oil, brown sugar, hoisin sauce, onion powder and garlic powder.
Brush the chicken breasts with the fragrant oil.
Place the chicken breasts on a baking sheet lined with parchment paper. Bake for 18 to 20 minutes.
Meanwhile, heat the remaining oil over medium heat in a saucepan. Sauté the ginger for 1 to 2 minutes.
Add the chicken broth and soy sauce to the saucepan. Bring to a boil, then simmer for 8 to 10 minutes over low heat.
Add the carrots and snow peas and continue cooking for 2 minutes. Add the HAIKU Ramen Noodles and cook for 1 to 2 minutes.
Remove the chicken breasts from the oven and transfer them to a plate. Let cool before slicing the breasts.
Divide the soup among four bowls. Top with the chicken, coriander and green onions.