In a mixing bowl, combine soy sauce, sesame oil, cornstarch, smoked paprika, chili powder, cayenne pepper, and black pepper to create a flavorful marinade. Add thinly sliced boneless skinless chicken breasts, ensuring they are coated well. Allow to marinate for 10 minutes.

Heat a large skillet over medium-high heat and drizzle in a splash of vegetable oil. Once hot, add the marinated chicken in a single layer and cook for 5-6 minutes until golden brown and cooked through.

In a saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Slowly pour in heavy cream and chicken broth, whisking continuously to blend.

Once the mixture comes to a gentle simmer, stir in salt, black pepper, and optional red pepper flakes. Let simmer for 2-3 minutes until slightly thickened, then mix in grated Parmesan cheese until melted.

In a separate pot, bring water to a boil and cook ramen noodles according to package instructions, generally around 3-4 minutes for fresh noodles. Drain and toss with sesame oil.

Divide cooked noodles among bowls. Pour creamy sauce over noodles, top with chicken, green onions, shredded carrots, and halved soft-boiled eggs if desired.

Sprinkle sesame seeds and nori strips over the top. Serve immediately and enjoy!