In a bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of chili sauce, and the honey. Add your diced chicken and toss until every piece gets coated evenly. Let it sit for at least 30 minutes at room temperature, or up to a few hours in the fridge.

Heat a splash of oil in a large pot or deep skillet over medium heat. Add the marinated chicken in a single layer, and let it sear without moving it for about two minutes. Flip the pieces and continue cooking for another five to six minutes, until the internal temperature hits 165°F. Remove the chicken from the pot and set it aside.

In the same pot, pour in the chicken broth and scrape up any browned bits stuck to the bottom. Bring it to a gentle simmer over medium heat. Stir in the remaining tablespoon of soy sauce and let the broth simmer for about five minutes.

In a separate saucepan, melt the butter over medium-low heat. Add the minced garlic and cook for about one minute, stirring constantly. Stir in the paprika and the remaining tablespoon of chili sauce, cooking for another thirty seconds. Pour in the heavy cream slowly, whisking to keep everything smooth. Let the sauce simmer gently for about five minutes, stirring often, until it thickens slightly.

Bring a separate pot of water to a boil and drop in your ramen noodles. Cook for three to four minutes, until tender but still a little chewy. Drain immediately.

Divide the cooked noodles between four bowls. Ladle the hot broth over each portion, then top with the cooked chicken pieces and spoon the creamy garlic sauce generously over the top.

Scatter fresh sliced green onions over each bowl right before serving. A soft-boiled egg on top is an optional but recommended addition.