In a medium bowl, mix sliced chicken with soy sauce and sesame oil. Let it marinate for 10?15 minutes.

Heat vegetable oil in a large skillet or saucepan over medium-high heat. Add the marinated chicken and cook until golden and cooked through, about 4?5 minutes. Remove and set aside.

In the same pan, melt butter over medium heat. Add minced garlic and chili flakes, saut?ing until fragrant, about 30 seconds. Stir in gochujang, chicken broth, and brown sugar. Simmer for 2?3 minutes.

Lower the heat and stir in the heavy cream. Let it simmer gently for another 2?3 minutes, stirring occasionally. Add salt and pepper to taste.

While the sauce simmers, cook ramen noodles according to package instructions. Drain and add directly to the sauce. Toss to coat.

Divide the noodles into bowls. Top with seared chicken, soft-boiled eggs, chopped green onions, and a sprinkle of sesame seeds.