In a medium bowl, combine soy sauce, chili sauce, and honey. Add chicken breasts, coat well, cover, and marinate for at least 30 minutes in the refrigerator.

Heat a large pot over medium heat, add olive oil, and then the marinated chicken. Cook for 6–7 minutes until golden brown.

Add minced garlic and paprika to the pot, sauté for about 1 minute until fragrant.

Pour in the chicken broth, bring to a boil, then add instant ramen noodles. Cook noodles according to package instructions, about 3–4 minutes.

Reduce heat to low, stir in heavy cream, and simmer for 5 minutes until the sauce thickens.

Season with salt and pepper to taste, serve in bowls garnished with sliced green onions.