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

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook for 5 to 6 minutes, turning once, until golden brown and cooked through (165 degrees F internal temperature). Set aside.

In a medium saucepan over medium heat, melt butter. Add minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

Pour in heavy cream and chicken broth, stirring to combine. Add salt, black pepper, and red pepper flakes. Simmer for 2 to 3 minutes until slightly thickened. Stir in freshly grated Parmesan until smooth. Remove from heat.

Bring a large pot of water to a boil. Cook ramen noodles for 2 to 3 minutes according to package instructions. Drain and toss immediately with sesame oil.

Divide noodles into two deep bowls. Spoon creamy garlic sauce over noodles. Top with fiery chicken, green onions, shredded carrots, and a halved soft-boiled egg. Garnish with sesame seeds and nori strips. Serve immediately.