Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and a dash of honey. Add the chicken to the pan and cook until golden and cooked through. Remove to a plate.

In the same skillet, reduce the heat to medium. Add the minced garlic and stir for about 30 seconds until golden.

Pour in the chicken broth and soy sauce, scraping up any browned bits from the bottom of the pan.

Slowly pour in the heavy cream. Stir in the chili sauce and paprika. Let the liquid come to a gentle simmer.

Add the dry ramen noodles directly into the simmering sauce. Cook for about 3 minutes until tender.

Return the chicken to the pan. Toss everything together until the sauce has thickened. Fold in a handful of parmesan.

Divide into deep bowls. Garnish with sliced green onions.