In a mixing bowl, combine soy sauce, chili sauce, and honey to make a marinade. Coat the chicken pieces thoroughly. Marinate for at least 30 minutes or overnight for best flavor.

Bring a pot of water to a boil. Add the ramen noodles and cook for 3-5 minutes until al dente. Drain and set aside.

In a separate pot, warm the chicken broth over medium heat, simmering for about 5 minutes.

Heat a non-stick skillet and sauté the marinated chicken for 5-7 minutes until cooked through and golden brown.

Reduce heat and add minced garlic to the skillet. Sauté for 1 minute, then pour in the heavy cream and stir to create a creamy sauce.

Add the cooked ramen to the skillet and mix well. Gradually pour in warm chicken broth and heat through for about 2 minutes.

Ladle into bowls and garnish with sliced green onions. Serve hot.