In a small bowl, combine chili powder, paprika, salt, and black pepper to create a seasoning mix. Coat the chicken evenly and let it marinate for 15 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Sear the marinated chicken for 5-7 minutes on each side until golden brown. Remove and let it rest before slicing.

In the same skillet, melt butter, add minced garlic, and sauté for 1-2 minutes. Stir in the heavy cream and simmer for 3-5 minutes until thickened.

Boil a pot of water and cook ramen noodles according to package instructions (3-4 minutes). Drain and rinse under cold water.

In the skillet, heat sesame oil and sauté more minced garlic for 1-2 minutes. Add chicken broth, soy sauce, and remaining cream, simmer for 5-7 minutes.

Divide cooked ramen noodles into bowls, ladle spicy broth over them, top with sliced chicken and creamy garlic sauce.

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