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

In a mixing bowl, combine soy sauce, sesame oil, minced garlic, freshly grated ginger, and brown sugar to create a rich marinade. Add the chicken pieces and toss until well-coated. Allow to marinate for about 10 minutes.

Rinse one cup of jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with two cups of water and bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 15 minutes until water is absorbed.

In a large pot, heat a splash of oil over medium-high heat. Add the marinated chicken and sauté for 5 to 7 minutes until caramelised and golden brown.

Pour in the chicken broth and rice vinegar, stirring to combine. Bring the mixture to a boil, then reduce to a simmer.

Mix cornstarch with a couple of tablespoons of cold water until smooth. Gradually add this mixture to the broth, stirring continuously. Cook for about 5 minutes until thickened.

Taste the broth and adjust the seasoning with additional salt and pepper.

To serve, plate the jasmine rice and ladle the caramelised chicken and broth on top. Garnish with chopped green onions.