If making soft-boiled eggs, start a small pot of water boiling. Once boiling, gently add eggs and cook for 6 to 7 minutes. Transfer to ice water, then peel and halve when cool. Set aside.

In a medium bowl, combine soy sauce, sesame oil, cornstarch, smoked paprika, chili powder, cayenne pepper, and black pepper. Add sliced chicken strips and toss until evenly coated. Let marinate for 10 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and cook for 5 to 6 minutes, flipping halfway, until golden brown and cooked through. Transfer to a plate.

In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, stirring constantly.

Add salt, black pepper, and red pepper flakes if using to the cream mixture. Let simmer gently for 2 to 3 minutes until slightly thickened. Stir in Parmesan cheese and whisk until smooth. Remove from heat.

Bring a large pot of water to a boil. Add ramen noodles and cook according to package directions, about 3 to 4 minutes. Drain thoroughly and toss with sesame oil.

Divide noodles between serving bowls. Ladle creamy garlic sauce over noodles, then top with fiery chicken strips. Add green onions, shredded carrots, and soft-boiled egg halves. Garnish with sesame seeds and nori strips. Serve immediately.