Season the chicken breasts with salt. Get a griddle pan very hot , add the chicken breasts and cook on both sides until done. Remove to a board and allow to rest for 3 minutes then slice at an angle about 1 cm apart.
At the same time bring the stock, ginger and garlic to a boil then reduce to a simmer. Cook the chinese greens in the stock until tender.
While the stock is simmering cook the noodles in boiling salted water. Drain and divide between 4 deep broth bowls. Divide the greens among the noodles.
Place the cooked chicken slices on top and sprinkle with the chilli, coriander and soy sauce.
Check the seasoning of the broth and pour it over each bowl. Finish with a squeeze of lime.