In a large pot, combine the boneless skinless chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, and freshly ground black pepper. Pour in 10 cups of water, then bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for approximately 15 minutes, or until the chicken is tender and cooked through.

While the chicken simmers, prepare the flavorful sauce by whisking together black rice vinegar, soy sauce, and toasted sesame oil in a small bowl. Adjust the crispy chili oil to taste.

Once the chicken is tender, carefully remove it from the pot and set it aside. Into the same broth, add the dried ramen or curly noodles and carrot matchsticks. Cook according to the noodle package instructions, usually for 3–4 minutes.

Take the cooked chicken thighs and shred them into bite-sized pieces using two forks. Return the shredded chicken back to the pot, stirring gently to combine it with the noodles and vegetables in the simmering broth.

Give the soup a gentle stir to mix all the ingredients well. Taste the broth and adjust the seasoning with extra salt, pepper, or soy sauce.

Ladle the warm soup into bowls, garnishing with the green parts of the scallions and drizzling the prepared sauce over the top.