Season the Chicken:
Combine chili powder, paprika, salt, and pepper in a bowl. Coat the chicken thoroughly with the spice mixture. Let it rest for 15 minutes.

Cook the Chicken:
Heat vegetable oil in a pan over medium-high heat. Cook the chicken for about 5 to 7 minutes on each side, or until it’s golden and fully cooked. Remove from heat and let it rest before slicing.

Make the Garlic Sauce:
In a small saucepan, melt butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the heavy cream and simmer gently until slightly thickened. Set aside.

Boil the Ramen:
Bring a pot of water to a boil. Cook the ramen noodles according to package directions. Drain and set aside.

Prepare the Broth:
In another saucepan, heat sesame oil over medium heat. Sauté the garlic until fragrant, then add chicken broth, soy sauce, and heavy cream. Simmer for 5 to 7 minutes.

Assemble the Bowls:
Divide the cooked ramen noodles between two bowls. Pour the hot broth over the noodles. Top with sliced chicken and a generous drizzle of the creamy garlic sauce.

Garnish and Serve:
Sprinkle chopped green onions on top. Add chili oil if desired for an extra kick. Serve hot.