In a mixing bowl, combine soy sauce, sesame oil, cornstarch, smoked paprika, chili powder, cayenne, and black pepper to create a spicy marinade. Slice the boneless, skinless chicken breasts into strips, then coat them in the marinade. Let the chicken marinate for 10 minutes.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook for 5-6 minutes, stirring occasionally until golden brown and cooked through.

In a saucepan over medium heat, melt 3 tablespoons of butter. Add 4 minced garlic cloves and sauté for about 30 seconds. Then pour in 1 cup of heavy cream and 1 cup of chicken broth, seasoning with salt, pepper, and optional red pepper flakes. Simmer for 2-3 minutes before stirring in ½ cup of grated Parmesan cheese.

Bring a large pot of water to a rolling boil. Cook the ramen noodles according to package instructions, usually around 3-4 minutes. Drain and toss with 1 teaspoon of sesame oil.

Divide the cooked ramen noodles into bowls. Ladle the creamy garlic sauce over the noodles, add the cooked chicken, and top with green onions, carrots, soft-boiled eggs, sesame seeds, and nori strips.