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

In a bowl, stir together the soy sauce, sesame oil, garlic, ginger, and brown sugar. Add the chicken, coat thoroughly, and let it marinate for 10 minutes.

Rinse the jasmine rice under cold water until the water becomes clear. Bring 2 cups water to a boil in a saucepan, add the rice, lower the heat, cover, and simmer for about 15 minutes, or until the water has been absorbed. Fluff the cooked rice with a fork.

Warm 1 tablespoon neutral cooking oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and sauté for 5–7 minutes, until caramelized and cooked through to an internal temperature of 165°F / 74°C.

Add the chicken broth and rice vinegar to the pot. Bring the liquid to a boil, then lower the heat to maintain a simmer.

Whisk the cornstarch with 2 tablespoons water until smooth. Gradually stir the mixture into the simmering broth and cook for 5 minutes, stirring as needed, until the broth has thickened.

Taste the chicken and broth, then add more salt or pepper if needed.

Spoon the caramelized soy chicken and garlic ginger broth over the cooked jasmine rice.

Finish each serving with sliced green onions.