Add olive oil to large Dutch oven over medium-high heat. Sauté shallots until fragrant, about 1 minute. Add garlic and cook for another minute.

Add lemongrass and ginger, stirring for 30 seconds. Pour in chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, and salt. Bring to a boil, then reduce to simmer.

Add chicken thighs to the broth and cover. Cook for 15 minutes or until internal temperature reaches 165°F. Remove chicken and let cool slightly before shredding. Keep broth covered on low heat.

In a cast iron skillet over medium-high heat, melt 2 tablespoons butter. Add sliced mushrooms and sauté until soft but firm, about 5 minutes. Season with salt. Transfer to a plate.

In the same skillet over medium-high heat, add 1 teaspoon olive oil and shredded chicken. Add 4 tablespoons soy sauce, 1 teaspoon rice wine vinegar, and chili garlic sauce. Cook until warmed through, about 3 to 4 minutes. Optional: broil for 1 minute for extra crispiness.

Bring broth back to a simmer and add ramen noodles. Cook according to package instructions until al dente, typically 3 to 4 minutes.

Divide noodles and broth between 4 bowls. Top with sautéed mushrooms, crispy chili garlic chicken, soft-boiled eggs, green onions, carrots, cilantro, jalapeño, and sriracha as desired. Garnish with sesame seeds.