In a medium bowl, toss the cut chicken thighs with garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside. (Alternatively, you can air fry the chicken at 375°F (190°C) for 10-12 minutes, shaking halfway).

In the same skillet (do not clean), melt 2 tablespoons of butter over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

Stir in the chopped sun-dried tomatoes, chicken broth, soy sauce, mirin, Italian seasoning, and red pepper flakes (if using). Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 5 minutes to allow the flavors to meld.

Reduce the heat to low. Stir in the heavy cream and freshly grated Parmesan cheese until the cheese is fully melted and the broth is creamy. Do not let the broth boil after adding the cream and cheese to prevent curdling.

Add the baby spinach to the broth and stir until it wilts, about 1-2 minutes. Taste and adjust seasoning if needed.

While the broth simmers, cook the ramen noodles according to package directions in a separate pot of boiling water. Drain well and set aside. Discard the seasoning packets.

Return the cooked chicken to the creamy ramen broth and stir to combine, warming it through for 1-2 minutes. Divide the cooked ramen noodles among 4 serving bowls. Ladle a generous amount of the Marry Me Chicken and creamy broth over the noodles.

Garnish each bowl with halved soft-boiled eggs (if using), sliced green onions, and a sprinkle of sesame seeds. Serve immediately and enjoy your Marry Me Chicken Ramen!