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

Reduce heat to medium-low and let simmer uncovered for about 15 minutes, stirring occasionally until the chicken is tender.

In a small bowl, whisk together the black rice vinegar, soy sauce, and toasted sesame oil. Set aside.

Once the chicken is tender, remove it and shred using two forks. Add ramen noodles and carrot matchsticks to the broth.

Cook noodles according to package instructions, typically 3 to 4 minutes until al dente.

Return shredded chicken to the pot, stir to combine, and warm through for about 1 minute.

Taste and adjust seasoning with additional salt or pepper, then ladle into bowls, garnishing with scallion greens and drizzle with sauce.