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Roughly chop the onion and cut the scallions into half-inch pieces, keeping the whites and greens separate.
Heat a pan over medium-high heat with a bit of oil. Add the cubed chicken thighs and brown, cooking until about 80% of the way through, then remove from the pan and set aside.
In the same pan, add the onion, scallion whites, and garlic. Cook until softened and fragrant.
Return the chicken to the pan along with the udon, then season with the dark soy sauce, light soy sauce, oyster sauce, sugar, sesame oil, and black pepper. Toss until the noodles separate and the sauce slightly thickens and coats everything.
Add the scallion greens and toss just until wilted.
Transfer to a bowl and optionally garnish with more black pepper.