In a large pot, combine the chicken thighs, sliced garlic, grated ginger, chopped scallion whites, kosher salt, black pepper, and about 6 cups of water or chicken broth. Bring to a boil, then reduce to a simmer for about 15 minutes.

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

Once chicken is tender, shred it with two forks and return to the pot.

Add the dried ramen noodles and thin matchstick-cut carrots to the broth and cook for about 3-4 minutes until noodles are tender.

Stir in the shredded chicken, heat through, and adjust seasoning if needed.

Ladle the soup into bowls and garnish with fresh scallion greens. Drizzle with the prepared sauce.