In a bowl, mix together soy sauce, sesame oil, cornstarch, smoked paprika, chili powder, cayenne pepper, and black pepper. Add the chicken breasts and marinate for 10 minutes.

Heat a skillet over medium-high heat with vegetable oil. Once hot, add the marinated chicken and cook for 5-6 minutes until golden brown and internal temperature reaches 165°F (75°C). Remove from skillet.

In a saucepan, melt butter over medium heat, add minced garlic, and sauté for about 30 seconds. Slowly pour in heavy cream and chicken broth, season with salt, black pepper, and red pepper flakes. Simmer for 2-3 minutes, then stir in Parmesan cheese until melted.

In a pot, cook ramen noodles in boiling water for 3-4 minutes until tender. Drain and toss with sesame oil. Set aside.

Divide ramen noodles into bowls, drizzle with creamy garlic sauce, and top with sliced chicken. Garnish with green onions, shredded carrots, soft-boiled egg, sesame seeds, and nori strips.