In a mixing bowl, whisk together soy sauce, chili sauce, and honey until well combined. Add bite-sized pieces of chicken, ensuring each piece is fully coated. Cover and let marinate for at least 30 minutes.

Bring a large pot of water to a rolling boil. Add instant ramen noodles and cook according to package instructions, about 3 to 5 minutes. Drain and set aside.

Heat a skillet over medium heat, add cooking oil, and then add marinated chicken. Cook for 7 to 10 minutes until golden brown and fully cooked through.

In the same skillet, add minced garlic, sauté for about 1 minute until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Let simmer for 2 to 3 minutes.

Add drained ramen noodles to the skillet with the sauce, tossing gently to combine and coating noodles thoroughly. Cook for an additional minute.

Remove from heat, serve in bowls, and garnish with chopped green onions and any additional toppings.