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

Heat a tablespoon of vegetable oil in a skillet over medium-high heat. Add the marinated chicken, cooking for 5-6 minutes until golden brown. Transfer to a plate.

In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes. Pour in heavy cream and chicken broth, stirring until simmering.

Sprinkle in salt, black pepper, and red pepper flakes. Stir for 3-4 minutes until the sauce thickens slightly. Stir in Parmesan cheese until melted.

Bring a pot of water to a boil and cook ramen noodles according to package instructions, about 3-4 minutes. Drain and toss with sesame oil.

Divide noodles into bowls. Ladle the creamy sauce over noodles and top with spicy chicken. Garnish with green onions, carrots, and soft-boiled eggs.

Finish with sesame seeds and nori strips. Serve immediately while hot.