In a large pot, heat olive oil over medium heat. Season chicken with salt and pepper, add to the pot, and cook for 5-7 mins until browned. Remove and let rest before slicing.

In the same pot, add garlic and ginger, cooking for 1-2 mins until fragrant. Remove from heat when garlic turns golden.

Pour in chicken broth and water, stirring well. Increase heat to bring to a simmer, about 3-5 mins.

Add ramen noodles and cook for 4-5 mins until tender. Stir occasionally.

Reduce heat to low, stir in heavy cream and soy sauce, and optionally add red pepper flakes. Simmer for 2-3 mins until heated through.

Mix cornstarch with water in a bowl, then stir into the broth to thicken.

Fold in chopped vegetables and cook for 2-3 mins until just wilted.

Divide ramen into bowls, then garnish with green onions and cilantro before serving.