Bring a 3-quart pot of salted water to a boil. Immerse noodles and cook according to package directions. Drain, return to the pot, and drizzle with 1 T. avocado oil. Set aside.
Prepare diced chicken, and chop vegetables. Place 2 T. avocado oil in a large saute pan or wok. Add the veggies, 1 t. salt, and spices. Cook over high heat for about five minutes, until veggies have wilted down. Remove them to a serving bowl.
In the same large pan, add the remaining 1 T. oil, the chicken, and the remaining 1 t. salt. Stirfry over high heat for 5-8 minutes, until chicken is opaque. Return the veggies to the pan, and cook, tossing to ensure the entire mixture is heated through.
Serve the stirfry on a bed of ramen. Garnish with chopped cilantro. Serve immediately, or portion into glass containers to freeze for later consumption.