Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken strips in a single layer and cook for 5 to 7 minutes, turning once, until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken and set aside.

In the same pot, add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Watch closely to prevent burning. Pour in the soy sauce and chicken broth.

Bring the broth to a gentle simmer over medium heat and cook for 5 minutes to allow the flavors to blend.

Add the ramen noodles to the simmering broth and cook for 3 to 4 minutes until tender but still slightly firm. Remove the noodles and set aside briefly.

Return the cooked chicken to the pot. Reduce the heat to low and slowly stir in the heavy cream or coconut milk, stirring gently until the sauce is smooth and creamy. Do not allow it to come to a hard boil.

Divide the noodles evenly among four bowls. Ladle the creamy chicken and sauce over the noodles. Garnish with chopped green onions and season with salt and pepper to taste. Serve immediately.