Cut the chicken thighs into bite-sized pieces and pat them dry with paper towels. Season generously with salt and pepper.

In a medium bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar. Mix well until the brown sugar dissolves. Add the chicken, ensuring each piece is coated and let sit for 10 minutes.

Rinse jasmine rice under cold water until the water runs clear. In a medium pot, bring water to a boil, then stir in the rinsed rice. Cover and let it simmer for 15 minutes.

In a large pot, heat oil over medium-high heat. When shimmering, add marinated chicken pieces and cook for 5–7 minutes until caramelized and golden brown.

Pour in chicken broth and rice vinegar, scraping flavorful bits from the bottom. Bring to a boil, then reduce to a gentle simmer for about 5 minutes.

Mix cornstarch with cold water until smooth, then stir into the broth. Continue to simmer for another 5 minutes to thicken.

Adjust the seasoning with salt and pepper. Combine the chicken and broth with the cooked rice, ensuring every grain is enveloped in flavor.

Serve in bowls, garnished with finely sliced green onions.