In a mixing bowl, combine chili powder, paprika, salt, and black pepper. Coat the boneless, skinless chicken thighs thoroughly with the spice mix. Allow the chicken to sit for about 15 minutes.

Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Once shimmering, add the marinated chicken, searing for 5-7 minutes per side until golden-brown and cooked through. Remove the chicken and let it rest before slicing.

In a small saucepan over medium heat, melt two tablespoons of butter. Add minced garlic and sauté until fragrant and golden. Pour in the heavy cream, stirring gently, and allow to simmer for 3-5 minutes until thickened.

Bring a pot of water to a boil and cook the ramen noodles until tender but firm, about 3-4 minutes. Drain and set aside.

In the skillet used for the chicken, add a splash of sesame oil and sauté minced garlic until aromatic. Pour in chicken broth and soy sauce, stirring to combine. Simmer for 5-7 minutes.

Divide the cooked ramen noodles into bowls. Ladle the spicy broth over the noodles, top with sliced chicken, and drizzle the creamy garlic sauce. Finish with green onions and chili oil.