1-First, prepare all ingredients. Season the 4 boneless, skinless chicken thighs with 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, salt, and black pepper to taste.

2-Next, heat 2 tablespoons vegetable or avocado oil in a skillet over medium-high heat. Sear the chicken for 6 to 8 minutes per side until golden and cooked through, then let it rest and slice into strips.

3-In the same skillet, reduce the heat and add more oil if needed. Sauté the 4 minced garlic cloves until fragrant and golden.

4-Add 2 cups chicken stock and bring to a simmer.

5-Stir in 1 cup heavy cream (or 1 cup full-fat coconut milk), 2 tablespoons soy sauce, and 1 tablespoon chili paste. Simmer for 5 minutes to blend the flavors, then adjust seasoning and spice level as desired.

6-Cook the 6 ounces ramen noodles separately according to package instructions, then drain and set aside.

7-Toss the cooked noodles in the creamy garlic broth until fully coated.

8-Top with the sliced chicken, 2 finely chopped green onions, and optional garnishes like chili oil or sesame seeds.

9-Serve immediately while hot to maintain the best texture and flavor.