Cook the ramen noodles according to package instructions, typically boiling in salted water for about 4–5 minutes. Drain and set aside.

In a large skillet over medium-high heat, add a splash of oil. Cook the sliced chicken thighs for 5–7 minutes until browned and cooked through. Remove and set aside.

In the same skillet, lower heat to medium and sauté minced garlic for 1–2 minutes. Add heavy cream, cayenne pepper, and chili powder, simmering for 3–4 minutes until thickened.

Return the chicken to the skillet, coating in the creamy sauce. Fold in the cooked ramen noodles, cooking for an additional 2–3 minutes.

Serve hot, garnished with Parmesan cheese and a squeeze of lime juice, if desired.