In a mixing bowl, combine bite-sized pieces of chicken breasts with soy sauce, chili sauce, and honey. Let it marinate for about 10 minutes.

Heat olive oil in a skillet over medium-high heat until shimmering. Cook the marinated chicken for 5-7 minutes until golden brown and no longer pink inside. Transfer to a plate and cover with foil.

In the same skillet, add minced garlic and sauté for about 1 minute. Add paprika, chicken broth, and heavy cream. Simmer for 3-4 minutes until sauce thickens.

Boil water in a separate pot and cook the instant ramen noodles according to package instructions (3-4 minutes). Drain and set aside.

Return the chicken to the skillet with the creamy sauce, add drained noodles, and toss to coat. Let simmer for another 2-3 minutes.

Transfer to serving bowls and garnish with green onions. Serve hot.