Pat the chicken dry and season both sides with garlic powder, smoked paprika, salt and pepper. Heat avocado oil in a large skillet over medium-high heat. Cook for 5-6 minutes per side, depending on thickness, until golden and the internal temperature reaches 165°F. Remove from the skillet and let rest before slicing.

Reduce heat to medium. Add the grated garlic and ginger to the same skillet and sauté for about 30 seconds until fragrant.

Add the peanut butter, soy sauce, chili crisp, honey, rice vinegar and sesame oil. Stir until combined, then gradually whisk in the chicken broth until smooth. Bring to a gentle simmer and cook for about 5 minutes.

Stir in the heavy cream and let the broth gently simmer while you prepare the noodles and eggs.

Bring a separate pot of water to a boil. Add the eggs and cook for 7 minutes, then transfer to an ice bath. Cook the ramen noodles according to package directions and drain.

Divide the noodles between two bowls and ladle the hot peanut broth over the top.

Top with sliced chicken, halved jammy eggs, scallions, cilantro, red chili and sesame seeds. Finish with extra chili crisp and a squeeze of fresh lime.