Mix together chili powder, paprika, salt, and black pepper. Coat the chicken with this seasoning mix and let it rest for 15 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 5-7 minutes until cooked through. Transfer to a cutting board to rest before slicing.

Melt butter in a medium saucepan over medium heat, add minced garlic, and sauté until fragrant. Pour in heavy cream, stir, and let it thicken to create a creamy sauce.

Bring water to a boil in a large pot, add ramen noodles, and cook according to package instructions (3-5 minutes). Drain and set aside.

Heat sesame oil in a separate pot, add minced garlic, and sauté. Add chicken broth and soy sauce, simmer for 5-7 minutes, then combine with the creamy sauce.

Divide cooked ramen into bowls, ladle hot broth over the noodles, and top with sliced chicken.

Garnish with chopped green onions and drizzle with chili oil if desired. Serve hot.