Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine ground chicken, chopped green onions, fresh grated ginger, half of the minced garlic, soy sauce, sesame oil, breadcrumbs, a large egg, and a pinch of salt and pepper. Mix gently until just combined.

Roll the meat mixture into 1-inch meatballs and arrange them on your baking sheet. Bake for 15 to 18 minutes until golden and cooked through.

Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the sliced onion and sauté for 5 minutes until softened.

Stir in the remaining minced garlic and additional fresh grated ginger. Cook for 30 seconds until fragrant.

Pour in the chicken broth along with the remaining soy sauce and rice vinegar. Bring to a gentle simmer and cook for 5 minutes.

Add the baby bok choy and optional noodles to the broth. Cook for 3 to 5 minutes until bok choy is tender.

Add the baked meatballs to the soup and simmer for another 2 to 3 minutes.

Heat vegetable oil in a skillet and fry the sliced wonton wrappers until golden, about 2-3 minutes. Season lightly with salt.

Ladle the soup into warm bowls and top with crispy wonton strips. Serve hot.