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

In a bowl, mix soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar until blended. Coat the chicken pieces in this marinade and let them sit for at least 10 minutes.

While the chicken marinates, rinse 1 cup of jasmine rice under cold water until the water runs clear. In a pot, bring 2 cups of water to a boil, then add the rinsed rice. Cover and simmer for 15 minutes.

Heat a large pot or skillet over medium-high heat and add a splash of sesame oil. Add the marinated chicken pieces and sauté for about 5-7 minutes until caramelised and cooked through.

Pour in 3 cups of chicken broth and 2 tablespoons of rice vinegar, bring to a gentle boil, then reduce heat to low and let it simmer.

In a bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Gradually stir this into the simmering broth. Continue to simmer for an additional 5 minutes.

Taste the broth and adjust seasoning by adding more salt and pepper if necessary.

Fluff the cooked jasmine rice with a fork and serve it onto plates. Ladle the chicken and broth over the rice.

Sprinkle sliced green onions on top for a fresh crunch and pop of color.