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In a large bowl, combine the chicken with soy sauce, dark soy sauce, oyster sauce, honey, sesame oil, and black pepper. Mix thoroughly and let it marinate.
Heat 2 tablespoons of oil in a wok or large pan over medium-high heat. Add the marinated chicken thighs and cover with a lid to let them steam as they cook.
After 6–7 minutes, remove the lid, flip the chicken, and cook for another 6–7 minutes, or until the internal temperature reaches 165°F.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente.
Uncover the chicken and let the sauce reduce, then increase the heat to sear the chicken for about 1 minute per side. Remove the chicken from the pan.
Using the same pan with the remaining oil, sauté the minced garlic until fragrant.
Add the sauce along with the cooked pasta and toss to combine.
Add a knob of butter and toss again until well coated.
Finish with sliced green onions and give it one final toss.
Slice the chicken into strips and pair it with the soy sauce noodles. Serve and enjoy!