In a large bowl, combine soy sauce, sesame oil, cornstarch, smoked paprika, chili powder, cayenne pepper, and black pepper to create a marinade. Add chicken and toss to coat. Let marinate for 10 minutes.

Heat a skillet over medium-high heat, add vegetable oil, and cook marinated chicken for 5–6 minutes until golden brown and cooked through. Set aside.

In a saucepan, melt butter, add minced garlic and sauté until fragrant. Stir in heavy cream and chicken broth, simmer and thicken for 3–5 minutes. Melt in parmesan until smooth.

Cook ramen noodles in boiling water according to package instructions. Drain and toss with sesame oil to prevent sticking.

Assemble bowls with ramen, pour over creamy sauce, add sliced chicken, and garnish with green onions, carrots, and soft-boiled egg. Top with sesame seeds and nori strips.