In a large pot, combine boneless skinless chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, black or white pepper, and 10 cups of water. Place the pot over high heat and bring the mixture to a boil, watching closely for bubbling, which should take about 10 minutes.

Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for about 15 minutes. Stir occasionally to ensure even cooking and to infuse the flavors. The chicken should be cooked through and tender.

In a small bowl, mix together 1/4 cup black rice vinegar, 1/4 cup soy sauce, and 2 tablespoons toasted sesame oil. Adjust the amount of crispy chili oil to your preferred heat level.

After 15 minutes, remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside. Next, add 8 ounces of dried ramen or curly noodles and 1 cup of matchstick carrots to the simmering broth. Cook for 3–4 minutes until the noodles are tender, stirring gently.

Once the noodles are cooked, return the shredded chicken to the pot and stir to combine. Let it rewarm for 1 minute and taste the soup for seasoning. Adjust with more salt or pepper if needed.

Ladle the soup into bowls and top each serving with sliced scallion greens. Drizzle the prepared sauce over the soup for an extra burst of flavor.