Bring a small pot of water to a boil. Add the carrot pieces and cook for 4 to 5 minutes until just tender when pierced with a fork. Drain and set aside.

Heat the coconut oil in a large pan over medium heat. Add the chopped red onion and saute for 4 to 5 minutes, stirring occasionally, until soft and translucent.

Add the minced garlic and stir constantly for 1 minute. Keep heat at medium to avoid burning the garlic.

Add the shredded rotisserie chicken (or raw sliced chicken) and chopped red bell pepper. Sprinkle in the turmeric and paprika and stir until everything is coated in the golden spice blend. If using raw chicken, cook for 5 to 6 minutes until no longer pink before continuing.

Stir in the boiled carrots and drizzle in the hot sauce. Pour in the coconut milk and stir to combine. Fill the empty can with water or broth, swirl to capture remaining milk, and add to the pan.

Let the broth come to a gentle simmer over medium heat for 3 to 4 minutes. Taste and adjust salt and heat to your preference.

Add the ramen noodles directly into the broth and cook for 2 to 3 minutes, stirring once or twice. Remove from heat while noodles still have a slight chew as they will continue softening.

Ladle into bowls immediately and serve hot. Garnish with fresh cilantro, a squeeze of lime, sliced red chili, or crushed peanuts.