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Remove excess fat from the chicken thighs with a knife and pat the chicken dry with a paper towel.
Add the chicken to a bowl and add oil to the chicken as a binder. Add salt, paprika, and cayenne pepper and mix until evenly coated.
Preheat a pan to medium heat. Add oil to coat the pan and place the chicken thighs in once preheated. Cook for 6 minutes on each side or until it reaches 165 degrees fahrenheit.
When the chicken is done, set them aside and lower the heat. Add butter to the same pan with minced garlic and cook until fragrant. Add soy sauce with water, Sriracha, red pepper flakes and heavy cream. Whisk until well combined.
Cook the sauce for 3-4 minutes until it has thickened, then turn off the heat. Add Parmesan cheese and stir until melted and creamy.
While the sauce is going, add the ramen noodles to the boiling water with a pinch of salt. Follow the instructions on the ramen noodle package for cooking. Add the cooked ramen noodles to the sauce and toss to coat.
Slice the chicken up and serve the creamy ramen in bowls and top with the cooked chicken.
Garnish with green onions and enjoy!