Cook ramen noodles according to package directions and set aside. If using brown rice ramen, be sure to leave the noodles sitting in a small amount of cold water to avoid sticking while the chicken and broth are cooked.

In a small bowl, mix salt, pepper, garlic powder, ground ginger, and chili powder. Place thighs and seasoning mix in a medium bowl and use tongs to mix until seasoning coats the chicken evenly.

Heat 1 tablespoon of oil over medium heat in a large deep skillet or Dutch oven. Add shiitake mushrooms and minced garlic. Cook for about 5 minutes, stirring occasionally. Remove from pan and set aside.

In the same pan, add remaining 1 tablespoon of oil. Add chicken thighs and cook over medium heat for 5-6 minutes, until they begin to brown. Flip and cook for another 5 minutes, until the internal temperature reaches 165 degrees F. Remove the chicken from the pan and set aside. There should be brown bits from the chicken left in the pan. Cut the chicken into strips once cooled.

To the same hot pan over medium heat, add 1 cup of chicken broth and use a wooden spoon to scrape the bits from the bottom of the pan as they loosen. After about 60 seconds, add remaining broth and soy sauce. Reduce heat to low and simmer for 10 minutes.

Assemble your noodle bowls: add noodles, mushrooms, chicken, cover with 2 cups of broth and add toppings.