Boil ramen noodles according to package directions until just al dente. Drain and set aside.

Toss chicken pieces with garlic powder, smoked paprika, salt, pepper, and 1 tbsp soy sauce.

Heat olive oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes per side until blackened and cooked through. Remove and set aside.

In the same skillet, reduce heat to medium-low. Melt butter and sauté minced garlic for 1 minute until fragrant.

Pour in chicken broth to deglaze the pan, scraping up any brown bits. Simmer for 2 minutes to reduce slightly.

Stir in heavy cream, remaining soy sauce, and chili flakes. Simmer for 3-5 minutes until sauce thickens.

Add cooked noodles to the skillet, tossing gently until fully coated in the glossy cream sauce.

Serve noodles in bowls, topped with the charred chicken and a generous handful of chopped green onions.