Put the chicken thighs in a lidded stainless-steel pot with 6 cups water, 1 tablespoon sea salt, and 2 teaspoons sea salt. Move the pieces so the water covers them as well as possible. Cover, bring to a simmer, then lower the heat to maintain a gentle simmer for about 15 minutes. Check that the thickest pieces reach 165°F; continue cooking if needed. Turn off the heat.

Lift the chicken onto a stable cutting board with tongs. Cut each thigh into bite-size chunks or shred it with two forks. Keep all of the poaching liquid in the pot.

Heat 2 tablespoons ghee, coconut oil, or animal cooking fat in a large Le Creuset Artichaut braiser, low soup pot, or deep sauté pan over medium heat. Add the carrots and 1/2 teaspoon sea salt. Cook for about 10 minutes, stirring often enough to prevent scorching, until the edges have browned and the centers are mostly tender.

Add the fully peeled zucchini, optional dried dill, and the final 1/2 teaspoon sea salt. Cook about 10 minutes more. Lower the heat if the vegetables are coloring faster than they soften.

Pour in the reserved chicken poaching liquid. Add the cooked chicken, fresh rosemary and/or mint, and the grated or minced fresh ginger. Heat until very hot, stirring gently so the zucchini keeps its shape.

Squeeze in the juice of one lemon and taste. Add more fresh juice from the second or third lemon if you want a brighter bowl. Stir once and serve.