Begin by patting the boneless skinless chicken dry and coating it lightly with flour or cornstarch. In a large pot, heat 2 tablespoons of salted butter over medium heat until melted. Add the chicken and cook for about 5 minutes, turning occasionally, until it becomes golden brown and crispy. Towards the end, sprinkle in minced garlic and sesame seeds, sautéing for an additional minute until fragrant. Remove the chicken from the pot and set it aside.

In the same pot, add 4 cups of chicken bone broth and bring it to a gentle simmer over medium heat. Stir in one can of coconut milk, 2 tablespoons of tamari, 1 tablespoon of fish sauce, and ½ cup of creamy peanut butter. Then, mix in 2 tablespoons of Thai red curry paste, sliced bell pepper, chopped kale, and fresh grated ginger. Let this flavorful broth simmer for about 5 minutes, or until the kale is tender.

Increase the heat to bring the broth to a rolling boil. Carefully stir in the ramen noodles and cook them for 3 to 5 minutes, or until they're soft but still slightly chewy. Keep an eye on the pot to ensure the noodles don’t become overly mushy. Once cooked, remove the pot from the heat.

To serve, ladle the steaming broth and noodles into bowls, ensuring a generous portion for a comforting meal. Top each bowl with the crispy chicken pieces you set aside earlier. For an added burst of flavor and color, garnish with fresh basil or cilantro, if desired.