In a large pot, heat the chicken broth over medium heat. Add the chicken thighs, soy sauce, sriracha, and red pepper flakes. Cook for 15-20 minutes until the chicken is cooked through.

Remove the chicken from the pot and set aside. Once cool, shred the chicken into bite-sized pieces.

In the same pot, add the ramen noodles and cook according to package instructions, usually about 4-5 minutes. Drain and set aside.

In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream, salt, and black pepper. Stir well and let it simmer for 5 minutes until slightly thickened.

Add the shredded chicken back to the pot with the broth and noodles. Stir to combine and heat through.

Serve the ramen in bowls, drizzled with the creamy garlic sauce and garnished with chopped green onions.