Season chicken thighs with salt, pepper, paprika, onion and garlic powder. Dredge in flour, shaking off excess, then set aside.
Add about a 1/4 inch of oil to a large skillet. Heat the oil over medium-high heat, add the chicken and fry it, undisturbed for about 8 minutes, until crispy and deep golden brown. Flip and continue frying for another 8 minutes.
Meanwhile, start boiling a pot of water and prepare pasta as per the instructions on the package. Drain the pasta, place back in the pot, add two teaspoons of oil, mix well, cover and keep warm until ready to serve.
In parallel, when available, start preparing the BBQ sauce by heating two tablespoons of peanut oil in a sauce pan. Add the garlic, ginger, and the minced jalapeno pepper and cook over medium heat until the veggies are soft. Add the rest of the ingredients, simmer for 5 minutes and set aside while keeping the sauce warm.
Assemble by making a bed of pasta in a bowl, topping with crispy chicken and pouring the sauce over. Garnish with green onions, if desired, or other greens and toasted sesame seeds. Alternatively you can dip chicken pieces in the sauce and serve the rest of the sauce on the side.