For the Chicken:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust for spice level)
• 1 teaspoon garlic powder
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil

For the Creamy Garlic Ramen Broth:

• 4 cups chicken broth (or vegetable broth for a lighter version)
• 1 cup whole milk (or coconut milk for a dairy-free version)
• 1 tablespoon unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons gochujang (Korean chili paste) (or sriracha for a milder heat)
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• ½ teaspoon sesame oil
• ½ teaspoon red pepper flakes
• 1 teaspoon honey (to balance the spice)

For the Ramen Noodles:

• 2 packs fresh or instant ramen noodles (discard seasoning packets)

For Toppings:

• 2 soft-boiled eggs (halved)
• 2 tablespoons green onions, sliced
• 1 teaspoon sesame seeds
• 1 tablespoon crispy chili flakes (chili crunch or Lao Gan Ma chili oil)
• ½ cup baby spinach or bok choy (optional, for extra greens)