Place the chicken in a large pot and cover with 8 cups of water. Add more if needed to immerse the chicken. Add 2 teaspoons kosher salt, the garlic, Thai chili peppers, ginger, and shallot. Bring to a boil and skim off any foam from the surface of the broth. Reduce the heat to low and simmer, uncovered, for 45 minutes to 1 hour.

Carefully remove the chicken thighs from the broth using tongs and transfer them to a bowl.

Carefully strain the broth through a fine-mesh sieve into a large bowl. Set aside. Wipe out the pot used for the broth and return it to the stove. Discard the spent aromatics. You should have about 6 cups of homemade broth. If you have less, add enough water to supplement the broth to 6 cups.

Once the chicken is cool enough to handle, pick the meat from the bones and shred the meat with your fingers or dice it with a knife. You should have 4 cups of meat. Set it aside.

Add 1 tablespoon of neutral oil to the soup pot. Turn the heat to medium. Once hot, add the garlic, shallot, and ginger. Sauté for 1 minute until fragrant.

Add the cubed sweet potato and a sprinkle of salt. Sauté for 1 minute.

Add the shredded chicken to the pot. Pour the prepared chicken broth on top. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 to 35 minutes, or until the sweet potatoes are tender when pierced with a fork—taste and season with salt.

Add 1 tablespoon sesame oil and the white parts of the scallions to the soup. Turn off the heat and let stand for 5 minutes.

Spoon the soup into bowls and finish with the minced scallion greens and a sprinkle of your favorite furikake or sesame seeds. Enjoy!