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

In a mixing bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar for marinade. Toss chicken in the marinade and let it sit for at least 10 minutes.

Rinse jasmine rice under cold water until clear. In a medium saucepan, bring water to a boil and stir in rice. Cover and simmer for 15 minutes.

Heat a large pot and add oil. Once hot, add marinated chicken and sauté for 5 to 7 minutes until caramelized and cooked through.

Pour in chicken broth and rice vinegar, stirring to combine. Bring to a boil, then reduce to a simmer for about 5 minutes.

Mix cornstarch with cold water into a slurry and stir into the broth. Cook for another 5 minutes until the broth thickens.

Taste and adjust seasoning if necessary before serving.

Ladle chicken and broth over fluffy jasmine rice and garnish with green onions.