Coat chicken with cayenne and chili powder, heat oil in skillet over medium-high heat, sauté chicken for 6-8 minutes until golden brown, then remove and let rest.

Bring water to a boil in a separate pot, add ramen noodles and cook for 3-4 minutes until al dente, then drain and set aside, reserving some cooking water.

In the same skillet, lower heat, add garlic and sauté for 1 minute, pour in heavy cream, stir in chicken juices, simmer for 3-4 minutes until thickened.

Add cooked ramen to creamy sauce, toss gently, adjust thickness with reserved noodle water, and season to taste.

Plate ramen, slice chicken, arrange on top, drizzle with lime juice, and serve.