In a bowl, combine chili powder, paprika, salt, and black pepper to create a flavorful rub. Coat the chicken thighs with this mixture and let them marinate for about 15 minutes.

Heat a drizzle of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes on each side until cooked through. Remove from the pan and slice into bite-sized pieces.

Melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes. Stir in heavy cream and simmer for 3-5 minutes until thickened.

Boil water in a pot. Add ramen noodles and cook according to package instructions, usually 3-5 minutes. Drain and rinse under cold water.

In a medium pot, heat sesame oil and sauté minced garlic for about 1 minute. Add chicken broth and soy sauce, then stir in heavy cream from garlic sauce. Simmer for 5-7 minutes.

Divide cooked ramen noodles into bowls, ladle hot broth over them, top with sliced chicken, and drizzle with creamy garlic sauce. Garnish with sliced green onions and chili oil if desired.