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In a bowl, mix the soy sauce, chili sauce, and honey. Toss in your chicken pieces and let them marinate for at least 30 minutes.
Heat a splash of olive oil in a large pot over medium heat. Add your marinated chicken and cook for 6-7 minutes, stirring occasionally, until it’s golden and perfectly caramelized.
Toss in the minced garlic and paprika. Stir for about a minute.
Pour in the chicken broth and bring it to a gentle boil. Add your ramen noodles and cook them as directed on the package.
Lower the heat and stir in the heavy cream. Let it simmer gently for about 5 minutes until the broth becomes rich, thick, and irresistibly creamy.
Serve the ramen hot and steaming, topped with a handful of sliced green onions.