In a large pot, heat 2 tablespoons sesame oil over medium heat. Add the garlic, shallot, and ginger. Saute for 1 to 2 minutes or until fragrant (be careful not to burn the garlic).
Add the broth, coconut milk, soy sauce, chili paste (more or less depending on how spicy you like it), and miso paste, whisking to combine. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes.
While the broth is cooking, heat a few tablespoons of neutral oil (like canola) in a large skillet over medium-high heat. Stir together the Panko breadcrumbs and sesame seeds in a shallow dish. Dredge both sides of the chicken cutlets in the Panko breadcrumbs, pressing firmly to make sure it adheres to the chicken.
Add the dredged cutlets to the hot skillet and cook until golden brown, about 3 minutes each side. Transfer to a plate and season with a few sprinkles of salt. When it's cool enough to handle, slice the chicken into thin strips.
Add the ramen noodles and baby spinach to the broth. Cook at a low simmer for 3 minutes or until the noodles are soft (it may take less time depending on your noodles).
To serve, divide the noodles between 4 bowls, then ladle the broth over the top. Add the chicken and your favorite toppings. Serve immediately.