In a large pot, combine the boneless skinless chicken thighs, sliced garlic, finely chopped ginger, scallion whites, kosher salt, black pepper, and 10 cups of water. Bring to a rolling boil.

Reduce heat to low and cover the pot, allowing it to simmer for about 15 minutes until the chicken is tender.

In a small bowl, whisk together the black rice vinegar, soy sauce, toasted sesame oil, and crispy chili oil. Adjust seasoning as needed.

Remove chicken, shred it and set aside. Add dried ramen noodles and carrots to the broth, cooking until noodles are softened.

Return shredded chicken to the pot and heat everything through for about 1 minute.

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