In a mixing bowl, combine the chicken thighs with paprika, chili powder, cayenne pepper, garlic powder, and black pepper. Allow the chicken to marinate for 15 minutes at room temperature.

Heat a tablespoon of cooking oil in a skillet over medium-high heat. Add the marinated chicken thighs, searing them for 4-5 minutes on each side until golden-brown. Remove from skillet and let rest briefly before slicing.

In the same skillet, reduce heat to low and add minced garlic, sautéing for about 30 seconds. Pour in chicken broth and soy sauce, scraping the bottom to deglaze the pan. Stir in heavy cream and let simmer for 5 minutes until thickened.

Bring a pot of water to a boil and cook the ramen noodles according to the package instructions, approximately 3-4 minutes. Drain and set aside.

Divide the cooked ramen noodles into serving bowls. Ladle creamy garlic sauce over the noodles and top with sliced chicken.

Garnish with freshly chopped green onions and serve immediately.