1. Season and sear the chicken. Pat the chicken dry, season with salt and pepper, then sear in olive oil over medium heat until golden and cooked through, 5 to 6 minutes per side. Transfer to a board and slice.

2. Soften the garlic. In the same pan, lower the heat, add a touch more oil if needed, and cook the minced garlic for 30 to 60 seconds until fragrant.

3. Build the creamy base. Stir in the chicken broth, scraping up browned bits. Add heavy cream, soy sauce, chili paste, and brown sugar if using. Simmer 3 to 4 minutes until slightly thickened.

4. Boil the noodles. Cook ramen in salted boiling water according to package time, then drain well.

5. Combine and coat. Add sliced chicken and noodles to the pan, tossing until every strand is glossy with sauce. If the sauce seems thick, splash in a little broth.

6. Finish and serve. Stir in rice vinegar or lime juice to brighten, taste and adjust seasoning, then top with green onions and serve hot.