Begin by boiling a pot of water over high heat. Once boiling, add the ramen noodles and cook according to package instructions, usually around 3-4 minutes for fresh noodles or 5-6 minutes for instant. Drain and rinse the noodles under cold water to stop cooking; set them aside for later.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season chicken thighs with salt and pepper, then place them in the skillet. Sauté for about 5-7 minutes, flipping halfway through, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet, letting it rest before slicing.

In the same skillet, lower the heat slightly and add the minced garlic and chili paste. Sauté for 1-2 minutes, stirring constantly until fragrant, being careful not to let the garlic burn.

Slowly pour in 1 cup of heavy cream while stirring continuously to combine it with the garlic and chili mixture. Keep the heat at medium and let the sauce simmer for about 3-5 minutes, allowing it to thicken slightly.

Add 2 cups of fresh spinach along with half of the sliced green onions to the creamy sauce. Stir gently for 2-3 minutes until the spinach wilts down.

Toss the cooked ramen noodles back into the skillet with the creamy garlic sauce and vegetables. Gently mix everything together, ensuring that the noodles are fully coated in the sauce. Heat for an additional 2 minutes.

Plate your delicious Fiery Chicken Ramen and top each bowl with the remaining sliced green onions. For an extra touch of flavor, consider garnishing with sesame seeds or chili flakes. Serve immediately.