Preparation

• In a small bowl, mix the chili powder, paprika, salt, and black pepper. Rub the mixture evenly over both sides of the chicken and let it sit for 15 minutes to absorb the spices.
• Heat the vegetable oil in a skillet over medium-high heat. Add the chicken and sear for 5–7 minutes per side, or until the exterior is golden brown and the inside is fully cooked. Remove from the pan and let rest before slicing into strips.
• In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Pour in the heavy cream and simmer gently, stirring occasionally, until the sauce thickens slightly. Set aside.
• Boil water in a pot and cook the ramen noodles according to package instructions. Drain and set aside.
• In a medium pot, heat the sesame oil and sauté the remaining garlic until aromatic. Add the chicken broth, soy sauce, and heavy cream. Bring to a gentle simmer and let the flavors meld for 5–7 minutes.
• Divide the cooked ramen noodles between four bowls. Pour the hot spicy broth over the noodles. Top with sliced chicken, a generous drizzle of creamy garlic sauce, chopped green onions, and a touch of chili oil if you like it extra spicy.