Cook the ramen noodles according to package instructions.
Heat a tablespoon of olive oil in a pan over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.
Add the chicken thighs to the pan and cook until browned on both sides.
Stir in the soy sauce, chili paste, and peanut butter, mixing to coat the chicken.
Pour in the chicken broth and bring the mixture to a simmer.
Once the chicken is cooked through, remove it from the pan and shred it.
Return shredded chicken to the broth and add the cooked ramen noodles.
Top with chopped green onions before serving.