In a large pot over medium-high heat, add water, chicken thighs, garlic, ginger, scallion whites, kosher salt, and black pepper. Stir to combine and bring to a gentle boil.

Once boiling, reduce the heat to low and let the mixture simmer uncovered for about 15 minutes.

In a small bowl, whisk together black rice vinegar, soy sauce, and toasted sesame oil. Add crispy chili oil to taste.

Remove chicken from the pot and set aside. Add ramen noodles and carrots to the broth. Cook according to package instructions.

Once the noodles are cooked, shred the chicken into bite-sized pieces and return to the pot along with the noodles.

Stir the soup and let it warm for another minute. Adjust seasoning if desired.

Ladle soup into bowls and top with scallion greens and drizzle with soy-vinegar sauce.