In a bowl, mix together the chili powder, paprika, salt, and black pepper to create a spice blend. Coat the chicken in the mixture and let marinate for 15 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken, searing for 5-7 minutes on each side until cooked through. Remove and let rest before slicing.

In the same skillet, add minced garlic and sauté until fragrant. Pour in the heavy cream, stirring to combine, and let simmer for 4-5 minutes until thickened.

Bring a pot of water to boil and cook the ramen noodles according to package instructions. Drain and set aside.

In the same pot, heat sesame oil and sauté garlic until fragrant. Add chicken broth and soy sauce, simmering for 5 minutes. Stir in heavy cream.

Divide the cooked ramen into bowls, ladle the broth over, top with sliced chicken, drizzle with creamy sauce, and garnish with green onions and chili oil.