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, minced ginger, minced garlic, soy sauce, sesame oil, breadcrumbs, the beaten egg, salt, and pepper. Mix gently until just combined.

Form the mixture into 1-inch meatballs and place them evenly on the prepared baking sheet. Bake for 15-18 minutes until golden brown.

In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced onion and sauté for about 3-5 minutes until soft, then add minced garlic and ginger, cooking for an additional 1-2 minutes.

Pour in 6 cups of chicken broth and add 2 tablespoons of soy sauce and optionally, 1 teaspoon of rice vinegar. Bring to a gentle simmer for about 5 minutes.

Add the halved baby bok choy and cooked noodles (if using), cooking for an additional 3-5 minutes until bok choy is tender yet crisp.

Gently add the baked meatballs to the simmering soup and simmer for another 2-3 minutes.

In a saucepan, heat more vegetable oil and fry the sliced wonton wrappers until golden and crispy, about 1-2 minutes. Drain and season with salt.

Serve the soup hot in bowls, topping each with crispy wonton strips and optional garnishes like sliced green onions or sesame seeds.