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Pat chicken thighs dry.
Add to a bowl with garlic powder, onion powder, paprika, and olive oil. Massage well and let marinate for about 30 minutes.
Boil udon noodles according to package instructions. Rinse under cold water and set aside.
Heat a pan over medium heat. Add a drizzle of olive oil.
Place chicken thighs in the pan and do not move for 1–2 minutes. Flip and cook another 1–2 minutes. Remove when about 70–80% cooked. Set aside.
In the same pan, add butter + a small drizzle of oil. Add minced garlic and cook over medium-low heat until fragrant (30–60 seconds).
Add onion, carrots, and green onions. Stir-fry for 1–2 minutes until slightly softened.
Add soy sauce, honey, brown sugar, dark soy sauce, sesame oil, rice vinegar, chili oil (optional), and chicken broth. Stir and bring to a gentle simmer.
Add cornstarch slurry. Stir until sauce thickens into a glossy consistency.
Add chicken thighs back to the pan. Spoon sauce over them. Cover and simmer on low to medium-low heat for about 5 minutes, until fully cooked.
Add about half to slightly more than half of the cooked udon noodles to the pan. Gently toss to coat in the sauce.
Let everything simmer together for about 1 minute on low heat.
Plate and finish with green onions, carrot slivers, toasted sesame seeds, and optional drizzle of sriracha. Serve warm.