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Season the chicken thighs with garlic powder, smoked paprika, salt, and pepper.
Heat the oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side, or until golden brown and cooked through. Let rest for 5 minutes before slicing.
Cook the ramen noodles according to the package directions. Reserve ½ cup of the hot cooking water before draining.
In a large serving bowl, whisk together the peanut butter, soy sauce, dark soy sauce, sesame oil, honey, lime juice, ginger, garlic, and chili crisp (if using). Gradually whisk in the hot noodle water until the sauce is smooth and creamy.
Add the hot noodles directly to the bowl and toss until every strand is evenly coated in the creamy peanut sauce.
Divide into bowls and top with the sliced chicken.
Serve with fresh shredded carrots, cabbage, cucumber, green onions, cilantro, crushed peanuts, sesame seeds, and lime wedges on the side.