Cook the ramen noodles in a large pot of salted boiling water according to package instructions, about 3-4 minutes for fresh noodles.

In a large skillet, heat olive oil over medium-high heat, season chicken thighs with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove and rest before slicing.

In the same skillet, add garlic and chili paste; sauté for 1-2 minutes until the garlic is fragrant.

Pour in the heavy cream and simmer for 2-3 minutes until it thickens slightly.

Mix in the spinach and half of the green onions, cooking for an additional 2-3 minutes until the spinach is wilted.

Add the cooked ramen noodles to the skillet and toss to coat with the creamy sauce, heating through for 2 minutes.

Plate and garnish with remaining green onions and optional sesame seeds or chili flakes.