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In a bowl, whisk together soy sauce, chili sauce, and honey. Toss in the diced chicken and let it marinate for at least 30 minutes.
Heat olive oil in a large pot over medium heat. Add the chicken and cook for 6–7 minutes, stirring occasionally, until golden and slightly caramelized.
Stir in garlic and paprika and cook for another minute.
Pour in the chicken broth and bring it to a gentle boil. Drop in the ramen noodles and cook them according to the package directions.
Lower the heat and stir in the heavy cream. Let it simmer for 5 minutes until the broth turns beautifully silky and luxurious.
Ladle the ramen into bowls, top with fresh green onions, and dig in.