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Start by cooking the udon noodles according to the package instructions. Once cooked, drain and set aside.
In a bowl, combine the chicken thighs with cornstarch, brown sugar, salt, pepper, paprika, garlic powder, and onion powder. Mix well to coat the chicken evenly.
Heat a large skillet over medium-high heat and add olive oil and unsalted butter.
Once the oil is hot, add the coated chicken thighs to the skillet. Cook until they are browned and cooked through, about 5-7 minutes.
While the chicken is cooking, prepare the sauce by mixing soy sauce, dark soy sauce, rice vinegar, sesame oil, red chili oil, chicken broth, and honey in a bowl.
Once the chicken is cooked, pour the sauce over the chicken in the skillet. Stir to combine and let it simmer for a few minutes until the sauce thickens slightly.
Add the cooked udon noodles to the skillet and toss everything together until the noodles are well coated with the sauce.
Finally, add sliced green onions, yellow or white onion, and carrot to the skillet. Stir-fry for an additional 2-3 minutes until the vegetables are tender.
Serve hot and enjoy your sticky honey chicken noodles!