Cook chicken thighs in a pan until browned and cooked through, then shred or slice the chicken.

In the same pan, combine gochujang, gochugaru, soy sauce, sesame oil, garlic, ginger, and sugar with chicken broth, bringing the mixture to a simmer.

Cook ramen noodles according to their package directions, then drain them thoroughly.

Add the cooked noodles to individual serving bowls, pour the spicy broth over them, and top with the prepared chicken.

Garnish each bowl with soft-boiled eggs, sliced green onions, sesame seeds, and nori for a complete dish.