Heat the safflower oil in a large heavy skillet.
Add the ground chicken, garlic and ginger. Sauté, breaking up large bits, until the chicken is cooked, about 8 minutes.
Remove from heat and add the scallions. Toss to combine.
Cook the ramen noodles according to package instructions.
While the noodles are cooking, prepare the sauce by whisking together the Shoyu, rice vinegar, toasted sesame oil, chili oil and honey.
Add the cooked noodles and sauce to the skillet with the chicken mixture. Toss well to combine.
Serve immediately garnished with toasted sesame seeds.