Step 1: Prepare the Chicken

1. In a small bowl, mix together salt, black pepper, smoked paprika, cayenne pepper, and garlic powder.
2. Rub the seasoning mixture all over the chicken breasts. Drizzle with soy sauce and let marinate for 10 minutes.
3. Heat vegetable oil in a skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side, or until fully cooked (internal temp 165°F/75°C).
4. Remove from the skillet, let rest for 5 minutes, then slice into thin strips.

Step 2: Make the Creamy Garlic Ramen Broth

1. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds, until fragrant.
2. Stir in gochujang, soy sauce, rice vinegar, sesame oil, red pepper flakes, and honey. Let cook for 1 minute.
3. Pour in chicken broth and bring to a simmer. Let cook for 5 minutes to allow the flavors to meld.
4. Lower the heat and stir in whole milk (or coconut milk). Simmer gently for another 5 minutes—do not let it boil.

Step 3: Cook the Ramen Noodles

1. While the broth is simmering, cook the ramen noodles according to package instructions.
2. Drain and set aside.

Step 4: Assemble the Ramen Bowls

1. Divide the cooked ramen noodles between two bowls.
2. Pour the hot creamy garlic broth over the noodles.
3. Arrange the sliced fiery chicken on top.

Step 5: Add Toppings and Serve

1. Add soft-boiled eggs, green onions, sesame seeds, and crispy chili flakes.
2. If using, stir in baby spinach or bok choy for extra greens.
3. Serve immediately and enjoy the bold, spicy, and creamy ramen goodness!