Cook the ramen noodles according to package instructions, typically 3-4 minutes until tender. Drain and rinse with cold water to prevent sticking. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken thighs with salt and pepper, place in the skillet, and cook for 5-7 minutes until golden brown and cooked through, reaching 165°F internally.

Reduce heat to low, add minced garlic and chili paste to the skillet, and sauté for 1-2 minutes until garlic is fragrant.

Gradually pour in 1 cup of heavy cream while stirring. Increase heat to medium and simmer for 3-4 minutes until the sauce thickens.

Add spinach and half of the chopped green onions to the sauced skillet, stirring gently for 2-3 minutes until the spinach wilts.

Combine drained ramen noodles with the sauce and vegetables, tossing for about 2 minutes until well-coated and heated through.

Transfer ramen to bowls, garnish with remaining green onions, and sprinkle with sesame seeds or chili flakes if desired. Serve immediately.