Season chicken with soy sauce, garlic powder, paprika, and pepper. Sear in a skillet with oil over medium-high heat for 5-7 mins per side until cooked. Let rest.

In a large pot, melt butter. Sauté minced garlic and ginger for 1-2 minutes until fragrant.

Add chicken broth, soy sauce, brown sugar, and chili paste. Bring to a simmer for 5 minutes.

Reduce heat to low. Stir in heavy cream and simmer gently for 2 mins until broth is creamy and orange.

In a separate pot, boil water and cook ramen noodles according to package instructions. Drain well.

Divide noodles into bowls, pour hot broth over them, and top with sliced chicken, green onions, and extra chili oil.