Cook the noodles in boiling salted water for 4-5 minutes, then drain and rinse with cold water.

Sauté chicken thighs in olive oil, seasoned with salt and pepper, until cooked through and golden brown, about 5-7 minutes.

Add minced garlic and sauté for 30 seconds, then stir in chili paste and cook for an additional 1-2 minutes.

Pour heavy cream into the skillet, stirring until combined, and let simmer for 3-4 minutes.

Mix in spinach and half of the sliced green onions, stirring until spinach wilts, about 2-3 minutes.

Add cooked ramen noodles to the skillet, tossing gently to coat in the creamy sauce, and heat for 2 minutes.

Serve in bowls, garnished with the remaining green onions and optional toppings like sesame seeds.