Begin by seasoning the chicken thighs with paprika, chili powder, cayenne pepper, garlic powder, and black pepper, ensuring they are well coated. Allow the chicken to marinate for about 15 minutes at room temperature.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken thighs, searing them for 4-5 minutes on each side until golden brown. Remove the cooked chicken from the skillet and let it rest before slicing into thick pieces.

In the same skillet, lower the heat and add minced garlic. Sauté for about 1 minute, then pour in chicken broth and soy sauce, scraping the bottom of the pan. Allow the mixture to simmer for a couple of minutes before stirring in heavy cream. Continue to simmer for 5 minutes, until the sauce thickens slightly.

While the sauce simmers, prepare ramen noodles according to package instructions, usually by boiling for 3-4 minutes until tender yet firm. Drain the noodles and keep them warm in the pot.

Divide the warm ramen noodles into serving bowls. Ladle the creamy garlic sauce over the noodles and arrange the sliced chicken on top, drizzling with some sauce for appeal.

Finish with a sprinkle of chopped green onions for freshness and serve immediately.