In a large pot over high heat, combine boneless skinless chicken thighs, thinly sliced garlic, chopped ginger, scallion whites, kosher salt, freshly ground pepper, and 10 cups of water. Bring to a rolling boil.

Once boiling, lower the temperature to medium-low and simmer uncovered for about 15 minutes, or until the chicken is cooked and tender.

While the chicken simmers, whisk together black rice vinegar, soy sauce, toasted sesame oil, and crispy chili oil in a small bowl. Set aside.

Remove the chicken from the pot, shred it into bite-sized pieces, then return it to the pot.

Add dried ramen noodles and thin matchsticks of carrots into the simmering broth. Cook according to package instructions, about 3–4 minutes.

After the noodles and carrots are cooked, heat everything together over low heat for another minute. Taste and adjust seasoning.

Ladle the soup into bowls, topping with reserved scallion greens and a drizzle of sauce.