In a medium bowl, whisk together 2 tbsp soy sauce, minced garlic, paprika, salt, and pepper.

Add chicken pieces, toss until fully coated, and refrigerate for at least 30 minutes.

Heat 2 tbsp olive oil in a large skillet over medium heat.

Add the marinated chicken in a single layer.

Sear, undisturbed, for 3–4 minutes per side, until golden and tender.

Transfer chicken to a plate and set aside.

In the same skillet, sauté any remaining garlic bits until fragrant (30 seconds).

Pour in chicken broth and bring to a boil, scraping up browned bits.

Stir in heavy cream and chili sauce.

Reduce to a simmer and cook 5 minutes until the sauce thickens slightly.

Meanwhile, bring a pot of water to a boil.

Add ramen noodles and cook according to the package instructions (3–4 minutes) until al dente.

Drain and divide noodles evenly among four bowls.

Assemble the Ramen Bowls

Return seared chicken to the creamy broth; stir to combine.

Ladle chicken and sauce over the noodles in each bowl.

Top each bowl with sliced green onions and a sprinkle of sesame seeds.

Serve immediately and enjoy the perfect balance of fiery kick and creamy garlic comfort.