In a large pot, combine boneless skinless chicken thighs, minced garlic, finely chopped ginger, white parts of the scallions, kosher salt, and freshly ground black pepper with 10 cups of water. Bring the mixture to a rolling boil over high heat.

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

While the chicken is simmering, whisk together black rice vinegar, soy sauce, toasted sesame oil, and desired amount of crispy chili oil in a separate bowl.

Once the chicken is fully cooked, carefully remove it from the pot and shred it into bite-sized pieces.

Bring the broth back to a gentle boil and add dried ramen noodles and carrot matchsticks. Cook according to package instructions.

Return the shredded chicken to the pot and stir everything together for an additional minute.

Taste your soup and adjust seasoning as needed before serving.

Ladle the hot soup into bowls and garnish with the reserved green tops of the scallions.