In a bowl, combine the boneless chicken thighs with gochugaru, minced garlic, black pepper, gochujang, soy sauce, and honey. Massage the marinade into the chicken thoroughly, ensuring every piece is well-coated. Let it sit for about 10 minutes.

Bring a large pot of water to a boil and cook the Korean instant ramyeon noodles for about 3-4 minutes, until slightly undercooked. Drain the noodles and rinse them briefly under cold water.

Heat a non-stick frying pan over medium-high heat and add a splash of neutral oil. Add the marinated chicken thighs and fry for 2-3 minutes per side until golden-brown.

Cut the partially cooked chicken into bite-sized pieces. In the empty space of the pan, add the sliced onion and mixed mushrooms, sautéing for about 3-4 minutes until the onions are translucent.

Add the drained noodles to the pan, mixing them with the chicken and vegetables. Cook for an additional 2-3 minutes until heated through.

Sprinkle shredded cheese generously over the top and let it sit for about 2-3 minutes to melt.