Add flour to a shallow plate. Add cayenne, garlic powder, half of salt, and half of black pepper. Mix well.
Lightly season chicken breast with remaining salt and pepper. Dredge chicken breast in seasoned flour and shake off any access.
Heat oil in a heavy-bottomed pot over medium heat. Lay chicken breast in the pan, and cook, turning every 1 to 2 minutes, until each side is deeply blackened. Remove to a plate to rest.
Lower heat to medium-low, then add garlic, chili flakes, marinara sauce, smoked paprika, and oregano. Stir continuously until fragrant, 30 seconds to 1 minute. Stir in half the chicken stock and cream. Add remaining stock, then bring heat up to medium-high.
Add ramen noodles; cook in broth according to package instructions. Bring down the heat to medium-low and simmer for a few minutes.
Slice chicken. To serve, ladle broth and noodles into shallow bowls. Lay some chicken pieces on top, then garnish with Parmesan, green onions, and cilantro.
