Spicy Chili & Cheddar Ramen

Combine soy sauce, garlic powder, and corn starch in a bowl; add the chicken thighs and toss to coat evenly. Let the chicken marinate for about 5 minutes.

Heat a skillet over medium‑high heat, add a little oil, and cook the marinated chicken thighs until they are browned and cooked through, about 6‑8 minutes per side. Remove the chicken, let it rest briefly, then slice or shred into bite‑size pieces.

While the chicken cooks, place the eggs in a pot of water, bring to a boil, then simmer for 7 minutes. Transfer to ice water, peel, and set aside.

In a separate pot, pour the milk and bring to a gentle simmer over medium heat. Stir in the light cream cheese until fully melted and the broth becomes smooth.

Add the ramen noodle packages to the simmering broth and cook according to the package directions, usually 3‑4 minutes, stirring occasionally.

Stir the sliced chicken and halved boiled eggs into the ramen broth, allowing them to heat through for 1‑2 minutes.

Divide the ramen into bowls and garnish each serving with a generous drizzle of chili crisp and a sprinkle of chopped green onions.