In a large pot, combine chicken broth, soy sauce, sriracha, and sesame oil. Bring to a simmer over medium heat.

Season chicken thighs with garlic powder, onion powder, salt, and pepper. In a separate skillet, heat a little oil over medium-high heat and cook the chicken for about 5-7 minutes on each side, or until cooked through. Remove from skillet and let rest before slicing.

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

While the noodles are cooking, prepare the creamy garlic sauce. In a small saucepan, combine heavy cream, minced garlic, and lemon juice. Heat over low, stirring frequently, until warmed through.

Once the noodles are cooked, stir in the baby spinach until wilted.

To serve, divide the ramen and broth into bowls, top with sliced chicken, drizzle with creamy garlic sauce, and garnish with green onions and sesame seeds.