In a large pot, add the chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, freshly ground pepper, and around 6 cups of water. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.

Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for about 15 minutes. Stir occasionally to ensure even cooking.

While your soup simmers, take a bowl and mix together black rice vinegar, soy sauce, and toasted sesame oil. Whisk until well combined.

Once the chicken is tender, carefully remove it from the pot using tongs, let it cool slightly, then shred it into bite-sized pieces.

Add the dried ramen noodles and carrot matchsticks to the simmering soup. Follow the noodle package instructions, typically about 3-4 minutes of cooking.

When the noodles are tender, stir in the shredded chicken. Taste the soup and adjust the seasoning as needed.

To serve, ladle the warm soup into bowls, top with reserved scallion greens, and drizzle with the prepared sauce. Add crispy chili oil if desired.