To a bowl, add the chicken thighs and season with chili powder, smoked paprika, onion powder, salt, black pepper, red pepper flakes, and olive oil.

Mix together to marinade evenly and set aside.

To another bowl or measuring cup, add the ingredients for the teriyaki sauce: sesame oil, soy sauce, rice vinegar, brown sugar, black pepper, minced garlic, and minced ginger. Whisk together well.

Heat a large frying pan over medium-high heat. Add the chicken thighs in, making sure not to crowd them.

Sear on one side for 2 to 3 minutes and then flip over and repeat. Then drop the heat to medium or medium-low for 2 to 3 minutes again just until the chicken is fully cooked in the center.

Once cooked, remove the chicken from the pan.

To the same pan, add in the teriyaki sauce. Bring to a soft boil and then drop the heat to simmer for 2 to 3 minutes.

Mix together the cornstarch with water to make a slurry and add it to the pan. Stir together until the teriyaki sauce thickens.

Add the chicken back in and fully coat in the teriyaki sauce on both sides. Take off the heat.

GARLIC NOODLES

Heat a pan over medium heat and add the butter.

Once melted, add in the minced garlic and saute for 2 to 3 minutes until fragrant and toasted.

Add soy sauce, oyster sauce, cream, parmesan, salt, black pepper, and white sauce. Mix together well.

Toss in the noodles to fully coat the udon in the butter sauce.

Plate the noodles with chicken on top and finish off with a garnish of green onions and sesame seeds to enjoy.