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Heat oven to 400°F.
Season chicken thighs with Kosher salt, then place skin-side down in a large skillet or braiser. Turn heat to medium–high, and cook undisturbed for about 10 minutes, until the skin is browned and releases easily from the skillet. Flip and cook for another 4 minutes, then remove from the skillet. (You do not need to preheat the skillet.)
Reduce heat to medium. Add onions and garlic and cook, stirring frequently, 6 minutes, until they are soft and starting to brown. Add 1 tablespoons of Momofuku Chili Crunch, then deglaze the skillet with 1½ cups of white wine. Allow the wine to come to a boil, scraping up the browned bits. Add Spicy Chili Sauce packets, then nestle the chicken into the liquid.
Roast uncovered for 18–20 minutes, until the chicken reaches 165°F.
Bring a pot of water to boil, and cook the noodles for 2 minutes. Drain and shake dry.
Remove the skillet from the oven, then carefully remove the chicken from the skillet. Stir in 2 tablespoons of butter and cooked noodles until fully combined, then nestle chicken back into noodles. (Optional: to crisp up noodles, return the skillet to the oven and broil on the top rack for 1–2 minutes.)
Top with sliced scallions and serve.