Start by mixing chili powder, paprika, salt, and black pepper in a small bowl. Coat the chicken thighs or breasts thoroughly with the spice mixture, ensuring even coverage. Let the chicken marinate for about 15 minutes at room temperature.

Heat vegetable oil in a large skillet over medium-high heat. Once shimmering, add the marinated chicken. Sear for 5 to 7 minutes on each side until golden brown and cooked through. Transfer to a cutting board to rest before slicing thinly.

In the same skillet, add more oil if needed and sauté minced garlic over medium heat until fragrant, about 1 minute. Pour in ½ cup of heavy cream and simmer gently, stirring occasionally, for 3-4 minutes until thickened.

Bring a pot of water to a boil and cook the ramen noodles according to the package instructions, typically about 3 to 5 minutes. Drain and set aside.

In a separate pot, heat sesame oil and sauté remaining minced garlic until fragrant. Add chicken broth and soy sauce, along with the remaining ¼ cup of heavy cream. Simmer for about 5 minutes.

Divide cooked ramen noodles into bowls. Pour hot spicy broth over the noodles. Top with sliced chicken and drizzle the creamy garlic sauce. Garnish with chopped green onions and chili oil. Serve immediately.