# What you'll need:
→ Chicken Preparation
01 - 2 boneless, skinless chicken thighs or chicken breasts
02 - 1 teaspoon chili powder
03 - 1 teaspoon paprika
04 - 1/2 teaspoon kosher salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 tablespoon vegetable oil
→ Spicy Broth
07 - 3 cups chicken broth
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - 2 cloves garlic, minced
11 - 1/4 cup heavy cream
→ Creamy Garlic Sauce
12 - 1 tablespoon unsalted butter
13 - 2 cloves garlic, minced
14 - 1/4 cup heavy cream
→ Noodle Bowl Assembly
15 - 2 packages ramen noodles, fresh or dried
16 - 1 green onion, finely chopped
17 - 1 teaspoon chili oil (optional, for additional heat)
# Method:
01 - Combine chili powder, paprika, salt, and black pepper in a bowl. Evenly coat chicken thighs or breasts and let rest for 15 minutes.
02 - Heat vegetable oil in a skillet over medium-high flame. Sear chicken 5 to 7 minutes on each side until golden brown and fully cooked. Transfer to a plate and let rest before slicing.
03 - In a small saucepan, melt butter over medium heat. Add minced garlic, sauté until aromatic. Stir in heavy cream and gently simmer until slightly thickened. Remove from heat and set aside.
04 - Boil water in a large pot. Cook ramen noodles according to package directions. Drain thoroughly and set aside.
05 - Heat sesame oil in a saucepan over medium heat. Add minced garlic, sauté briefly. Pour in chicken broth, soy sauce, and heavy cream. Simmer gently for 5 to 7 minutes, allowing flavors to blend.
06 - Divide noodles into serving bowls. Ladle hot spicy broth over the noodles. Top each bowl with sliced chicken and drizzle with creamy garlic sauce.
07 - Garnish with chopped green onions and, if desired, a swirl of chili oil. Serve immediately while hot.
