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

In a medium bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar. Add the cut chicken and marinate for at least 10 minutes.

Rinse 1 cup of jasmine rice under cold water. In a medium saucepan, combine the rinsed rice with 1 and 1/2 cups of water. Bring to a boil, then reduce heat to low and cover for 15 minutes.

In a large pot, heat a tablespoon of oil over medium heat. Add the marinated chicken pieces and sauté for about 5-7 minutes until golden brown.

Pour in 2 cups of chicken broth and 1 tablespoon of rice vinegar. Stir to combine and bring to a boil, then reduce to a simmer for about 5 minutes.

Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually stir this into the simmering broth and allow to thicken for an additional 5 minutes.

Taste the broth and adjust seasoning as needed with salt and pepper.

Serve by placing fluffy jasmine rice on plates, ladling hot garlic ginger broth over the chicken, and garnish with green onions.