Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.

In a bowl, combine soy sauce, sesame oil, garlic, ginger, and brown sugar. Add the chicken pieces, ensuring they are fully coated. Let marinate for 10 minutes.

Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil, add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork once done.

In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the marinated chicken pieces and sauté until they are caramelized and cooked through, about 5–7 minutes.

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

Once simmering, add the cornstarch mixture slowly while stirring to thicken the broth. Simmer for an additional 5 minutes.

Taste and adjust seasoning with more salt or pepper if needed.

Serve the caramelised chicken and broth over a bed of fluffy jasmine rice.

Top with sliced green onions for an added burst of flavor and freshness.