Begin by prepping your chicken thighs. In a mixing bowl, season the chicken with curry powder, garlic powder, paprika, turmeric, salt, and pepper. Drizzle with a little oil.

Heat a large skillet over medium heat and add oil. Once shimmering, add the seasoned chicken. Sauté for 5-6 minutes until golden brown and cooked through.

In the same skillet, add chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.

Stir in the red curry paste, cooking for an additional minute or until aromatic.

Pour in the coconut milk, increasing the heat slightly and stirring to combine. Allow it to simmer for about 2 minutes.

Add the udon noodles and cooked chicken to the sauce, stirring for 2-3 minutes until heated and well-coated.

Adjust seasoning as needed before serving. Plate the dish and garnish with cilantro, lime, and red chili flakes.