In a large bowl, mix together soy sauce, sesame oil, cornstarch, smoked paprika, chili powder, cayenne, and black pepper until well combined. Cut the boneless chicken breasts into bite-sized pieces, then coat them evenly in the marinade. Let the chicken sit for 10 minutes.

Heat a large skillet over medium-high heat and add vegetable oil. Once the oil is shimmering, add the marinated chicken to the pan. Cook for 5-6 minutes, flipping occasionally, until the chicken is golden brown and cooked through.

In the same skillet, reduce the heat to medium and melt butter. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in heavy cream and chicken broth, bringing to a simmer, then stir in grated Parmesan until smooth.

Bring a pot of water to a rolling boil, add ramen noodles and cook according to package instructions. Drain and toss with a splash of sesame oil to prevent sticking.

To plate, divide cooked ramen noodles among bowls. Spoon creamy garlic sauce over noodles, top with chicken pieces, and garnish with green onions, carrots, a soft-boiled egg, sesame seeds, and nori strips.