Begin by seasoning chicken thighs generously with chili powder, smoked paprika, onion powder, kosher salt, black pepper, and red pepper flakes. Allow the seasoned chicken to sit for about 10 minutes to enhance the flavors.

In a medium bowl, whisk together toasted sesame oil, soy sauce, mirin, rice vinegar, light brown sugar, honey, black pepper, minced garlic, and grated ginger until smooth. Set it aside while you cook the chicken.

Heat a large skillet over medium-high heat and drizzle in olive oil. Once shimmering, carefully place the seasoned chicken thighs in the skillet, searing for 2-3 minutes on each side until golden brown and cooked through.

In the same skillet, pour in the prepared teriyaki sauce and bring it to a boil. Reduce the heat to medium-low, allowing it to simmer for 2-3 minutes.

Bring a pot of water to a boil and cook the udon noodles according to package directions, which usually takes about 4-5 minutes. Drain the noodles and set them aside in a large mixing bowl.

In a separate pan, melt unsalted butter over medium heat and sauté minced garlic for 2-3 minutes until fragrant and lightly golden. Stir in soy sauce, oyster sauce, heavy cream, grated parmesan, kosher salt, black pepper, and a pinch of sugar.

Add the cooked udon noodles to the garlic sauce, tossing gently until the noodles are thoroughly coated in the rich, creamy mixture.

Divide the garlic noodles among serving plates and top generously with the teriyaki chicken, ensuring each serving is beautifully garnished.