In a medium bowl, whisk together soy sauce, sesame oil, cornstarch, smoked paprika, chili powder, cayenne pepper, and black pepper until smooth. Cut the boneless, skinless chicken breasts into strips and add them to the marinade. Allow the chicken to marinate for about 10 minutes.

Heat a large skillet over medium-high heat and add vegetable oil. Once the oil is shimmering, add the marinated chicken strips to the pan. Sauté for 5-6 minutes until the chicken is golden brown and cooked through, stirring occasionally.

In a saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring well, then let it simmer for 2-3 minutes. Mix in freshly grated Parmesan cheese until the sauce is smooth and creamy.

Bring a large pot of water to a boil and cook the ramen noodles according to package instructions, about 3-4 minutes. Once cooked, drain the noodles and toss them with a splash of sesame oil.

Divide the seasoned ramen noodles among serving bowls, ladle the creamy garlic sauce over the noodles, then top with sautéed chicken. Finish with green onions, shredded carrots, and optionally, a soft-boiled egg. Garnish with sesame seeds and nori strips.