Heat olive oil in a large pot over medium heat. Cook sliced chicken until browned and cooked through, then set aside.

Sauté garlic and ginger in the same pot until fragrant.

Add broth and water, scraping up browned bits from bottom.

Stir in soy sauce, chili paste, sesame oil, and pepper flakes. Simmer gently.

Add ramen noodles and cook until tender.

Lower heat and stir in heavy cream until smooth.

Return chicken to pot and simmer 2–3 minutes.

Serve in bowls topped with eggs, scallions, and sesame seeds.