In a large pot, combine the chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, and freshly cracked black pepper with enough water to cover everything. Turn the heat to high and bring the mixture to a rolling boil, about 5–7 minutes.

Once boiling, reduce the heat to low and let the broth simmer uncovered for about 15 minutes. Stir occasionally to ensure chicken is cooking evenly.

While the broth simmers, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a small bowl. Set aside.

After 15 minutes, remove the chicken thighs from the pot and shred into bite-sized pieces. Return the chicken to the broth, add the ramen noodles and matchstick carrots, and cook for an additional 3–4 minutes until the noodles are just tender.

After the noodles have cooked, stir in the shredded chicken and warm everything together for another minute. Adjust seasoning as needed.

Ladle the hot soup into bowls and top each serving with reserved scallion greens and a drizzle of the flavor enhancer mixture.