In a small bowl, mix soy sauce, chili powder, garlic powder, salt, and black pepper to marinate the chicken. Coat the chicken evenly and let it sit for 10 minutes.

Heat vegetable oil in a pan over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and fully cooked. Remove from heat and let rest before slicing.

In a large pot, heat sesame oil over medium heat.

Stir in chicken broth, soy sauce, chili paste, miso paste, garlic powder, onion powder, paprika, sugar, black pepper, and salt. Bring to a simmer and let cook for 10-15 minutes.

In a small pan, melt butter over medium heat. Add minced garlic and cook until fragrant.

Stir in heavy cream, soy sauce, red pepper flakes, salt, and black pepper. Simmer for 5 minutes, then remove from heat.

In a separate pot, bring water to a boil.

Add ramen noodles and cook according to package instructions. Drain and set aside.

Divide cooked noodles into serving bowls.

Pour the spicy chicken broth over the noodles.

Slice the cooked chicken and place on top.

Pour the creamy garlic sauce over the chicken and broth.

Add soft-boiled eggs, chopped green onions, sesame seeds, and chili oil if desired.