In a bowl, whisk together the soy sauce, chili sauce, and honey. Add chicken pieces, coat well, cover, and marinate for 30 minutes.

Bring a large pot of water to a boil. Cook ramen noodles for 3-5 minutes until al dente. Drain and rinse under cold water.

In a separate pot, bring chicken broth to a simmer for about 5 minutes.

In a pan, heat oil over medium-high heat. Cook marinated chicken until golden brown, about 7-10 minutes.

Transfer cooked chicken into the pot with broth. Add cooked ramen noodles and stir. Pour in the heavy cream while stirring and heat through for 2-3 minutes.

Ladle the ramen into bowls and garnish with sliced green onions. Serve hot.