1. Pat chicken slices dry and season both sides with salt and pepper. Heat olive oil in a large pot over medium-high heat until shimmering. Add chicken in a single layer and cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and set aside.

2. Reduce heat to medium. Add minced garlic and grated ginger to the same pot and stir constantly for 60–90 seconds until deeply fragrant. Scrape up any browned bits from the chicken as you stir — those bits flavor the whole broth.

3. Pour in chicken broth and water. Add soy sauce and red pepper flakes. Stir to combine and bring to a gentle simmer over medium-high heat. Taste and adjust soy sauce for saltiness.

4. Add dry ramen noodles to the simmering broth and cook according to package directions — usually 3–4 minutes — stirring occasionally. Pull the pot off heat 1 minute before the package suggests; noodles continue softening in residual heat.

5. Reduce heat to low. Pour in heavy cream and stir gently. Whisk cornstarch with cold water in a small bowl until smooth, then drizzle the slurry into the broth while stirring. Cook 1–2 minutes until the broth thickens to your liking.

6. Add vegetables directly to the pot — spinach wilts in 60 seconds, bok choy needs 2 minutes, mushrooms need 3–4. Return seared chicken slices and stir gently to warm through. Taste and adjust salt, soy, or heat.

7. Ladle ramen into deep bowls. Top with sliced green onions, sesame seeds, and a drizzle of chili oil. Serve immediately.