In a large pot, add the boneless skinless chicken thighs, minced garlic, grated ginger, scallion whites, kosher salt, freshly cracked pepper, and enough water to cover the ingredients. Bring this mixture to a boil over high heat, watching closely for bubbles to form, which should take about 5–7 minutes.

Once boiling, reduce the heat to medium-low and let it simmer uncovered for about 15 minutes. Keep an eye on the chicken; it should become tender and fully cooked.

While the chicken simmers, mix together the black rice vinegar, soy sauce, and toasted sesame oil. Set this flavorful sauce aside.

After removing the chicken from the pot, shred it into bite-sized pieces using two forks and set aside. Bring the broth back to a gentle boil. Add the dried ramen noodles and carrot matchsticks, cooking for about 3–4 minutes.

Return the shredded chicken to the pot and gently stir it into the broth. Allow everything to reheat together on medium-low heat for about 1 minute.

Ladle the soup into bowls and top with the scallion greens. Encourage diners to drizzle the soy-vinegar sauce over their soup.