Tinola broth is water, ginger, garlic, onion and patis. A cup of it is about 15 calories, and even after the chicken simmers in it for 30 minutes it stays under 30 because chicken thigh does not shed fat the way pork belly does. The one place calories sneak in is the start, when the cook fries the ginger and garlic in a tablespoon of oil (about 90 calories for the pot, 45 per bowl if the pot serves two).
The chicken piece is the whole number. A bone-in thigh or leg with skin, about 120g cooked, is 200 calories with 22g of protein. A skinless breast piece of the same weight is 140. Native chicken (manok na bisaya) is leaner and tougher and lands around 160 for the same piece, which is why the long-simmered Visayan tinola tastes different and runs lighter.
The green papaya and malunggay are practically free, about 30 calories per 80g of papaya and 10 per handful of leaves, and they carry most of the volume. A 400g bowl is mostly broth and vegetable by weight. With 1 cup of rice the meal is 560, which is one of the better carinderia lunches you can order for 60 to 80 pesos.