In a mixing bowl, combine chili powder, paprika, salt, and black pepper. Rub this spice mixture generously over the chicken and marinate for 15 minutes.

Heat a skillet over medium-high heat and add vegetable oil. Sear the chicken for 5-7 minutes until golden-brown and cooked through. Remove and let rest before slicing.

In the same skillet, add butter and minced garlic, cooking for about 1 minute. Pour in the heavy cream and simmer for 3-5 minutes until thickened.

Bring a pot of salted water to a boil and cook ramen noodles according to package instructions (3-5 minutes for fresh). Drain and run under cold water.

In a separate pot, heat sesame oil and sauté garlic for 30 seconds. Add chicken broth and soy sauce, stirring in some heavy cream. Simmer for 5 minutes and adjust seasoning.

To serve, divide ramen noodles among bowls, ladle the broth over, and top with sliced chicken, drizzle with creamy sauce, and garnish with green onions and chili oil.