Bring a medium pot (large pot for 4 servings) of salted water to a boil. Wash and dry produce.

Trim, peel, and halve carrots lengthwise; cut crosswise into ¼-inch-thick half-moons. (TIP: If you receive one large carrot, quarter it lengthwise, then cut into ¼-inch-thick quarter-moons.) Trim and thinly slice scallions, separating whites from greens. Quarter lime.

In a medium bowl, combine ponzu, chili sauce, coconut milk, pho stock concentrate, chicken stock concentrates, and 2½ cups water (4½ cups for 4 servings). Whisk until smooth and evenly combined. Set aside.

Heat a drizzle of oil in a large pot over medium-high heat. Add carrots and scallion whites; cook, stirring occasionally, until carrots begin to soften, 2-3 minutes. Season with salt and pepper.

Open package of chicken* and drain off any excess liquid. Add chicken, curry powder, and garlic powder to pot with veggies. Cook, stirring occasionally, until spices are toasted and chicken begins to brown, 2-3 minutes. Season with salt and pepper.

Carefully add ponzu broth to pot with veggies and chicken. Stir to combine. Bring to a simmer and cook, stirring occasionally, until chicken is cooked through and carrots are tender, 3-4 minutes.

Stir in spinach; cook until wilted, 1-2 minutes. Taste and season with salt and pepper. Reduce heat to low and cover with a lid.

Once water is boiling, gently separate noodles and add to pot. Cook, stirring occasionally, until just tender, 2 minutes.

Drain and rinse thoroughly under cold water, at least 30 seconds. Shake off any excess water.

Divide drained noodles between bowls. Add a squeeze of lime juice to each bowl of noodles and sprinkle with as many chili flakes as you like.

Ladle soup over noodles. Finish with a squeeze of lime juice and garnish with scallion greens. Serve.