Heat olive oil in a large pot over medium heat and season chicken with salt and pepper.

Sear chicken for 5-7 minutes per side until golden brown and fully cooked, then set aside to rest.

Add minced garlic and ginger to the same pot, sautéing for 1-2 minutes until fragrant.

Pour in chicken broth and water, then bring the liquid to a steady simmer.

Submerge ramen noodles in the broth and cook for 4-5 minutes until tender.

Lower heat and stir in heavy cream, soy sauce, and red pepper flakes.

Whisk in the cornstarch slurry and stir continuously until the broth reaches a velvety thickness.

Toss in your chosen vegetables and simmer briefly until they are just wilted.

Slice the rested chicken into thin strips and arrange them over the noodles.

Ladle into deep bowls and finish with a garnish of green onions and cilantro.