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

Reduce the heat to medium-low and simmer for about 15 minutes until chicken is easily shredded.

Mix black rice vinegar, soy sauce, and toasted sesame oil in a bowl. Add crispy chili oil to taste.

Remove chicken, add ramen noodles and sliced carrots into the broth and cook for 3-4 minutes until noodles are soft.

Return shredded chicken to soup, stir well, and adjust seasoning if necessary.

Ladle soup into bowls, garnish with scallion greens and drizzle prepared sauce on top. Serve hot.