Slice boneless chicken thighs into bite-sized pieces, season with salt and pepper, and let sit for 10 minutes.

Heat a skillet over medium-high heat, add oil, then cook the chicken pieces for 7-9 minutes until golden brown.

In a medium saucepan, add chicken broth, minced garlic, and chili paste. Simmer for 5 minutes.

Boil water in a separate pot, add ramen noodles, and cook according to package instructions for 3-4 minutes.

In a small saucepan, mix cream, garlic, and chili paste. Heat gently over low heat for 3-4 minutes.

Combine the cooked chicken with the broth and toss in the drained ramen noodles for 2-3 minutes until well combined.

Serve in bowls topped with soft-boiled eggs and sliced green onions.