Line a rimmed baking sheet with parchment paper. Place the chicken thighs, skin side up, on the pan. Drizzle with olive oil and season with salt and pepper.
Roast at 425 degrees for 30 - 35 minutes until chicken is cooked through. Remove the skin and shred the chicken, reserving the pan juices.
Cook the ramen noodles according to package instructions. Transfer to a large bowl and drizzle with toasted sesame to keep from sticking. Add the shredded chicken and prepared vegetables. Toss to combine.
In a small food processor, add all of the ingredients for the sauce. Process until smooth and creamy.
Pour over the noodle mixture and toss until well combined. Add the pan drippings and toss to combine until desired consistency is reached.
Serve garnished with fresh cilantro leaves. This dish is meant to be served at room temperature.