Begin by cutting the boneless, skinless chicken thighs into bite-sized pieces. Season the chicken generously with salt and pepper.

In a bowl, combine soy sauce, sesame oil, minced garlic, freshly grated ginger, and brown sugar to create a marinade. Add the seasoned chicken to the marinade and let it sit for 10 minutes.

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil, then add the rinsed rice. Cover, reduce heat, and simmer for 15 minutes.

Heat a tablespoon of cooking oil in a large pot over medium-high heat. Add the marinated chicken and sauté for about 5-7 minutes until caramelized.

Pour in the chicken broth and a splash of rice vinegar. Bring the mixture to a boil, then reduce heat to low and let it simmer for 5 minutes.

In a small bowl, mix cornstarch with water to form a slurry. Slowly add this to the simmering broth, stirring continuously. Let simmer for another 5 minutes until thickened.

Taste broth and adjust seasoning with salt and pepper if needed. Simmer for a couple more minutes.

Ladle the caramelized chicken and broth over the jasmine rice in bowls, and garnish with freshly sliced green onions.