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

Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes until golden brown and cooked through. Remove the chicken and set aside.

Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds. Pour in heavy cream and chicken broth, season with salt, and simmer for 2-3 minutes. Stir in Parmesan cheese until smooth.

Cook ramen noodles in boiling water per package instructions, about 3-4 minutes. Drain and toss with sesame oil to prevent sticking.

Divide noodles into bowls, add creamy sauce, top with chicken, green onions, and carrots. Optionally, add a soft-boiled egg.

Garnish with sesame seeds and nori strips. Serve immediately.