Pat the chicken thighs dry using paper towels and season each side generously with salt and pepper.

In a large pot or deep skillet, heat vegetable oil over medium-high heat. Place the chicken thighs skin-side down and let them sear undisturbed for 5-7 minutes, or until the skin is deeply golden and crispy.

Carefully flip the chicken over and add the soy sauce, brown sugar, minced garlic, and minced ginger. Stir everything to combine.

Pour chicken broth into the pot, ensuring the chicken is fully submerged. Bring this mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, until the chicken is fully cooked and tender.

While the chicken simmers, rinse the jasmine rice under cold water until the water runs clear. In a separate pot, combine the rinsed rice and water. Bring to a boil, then cover and reduce to low heat. Cook for 15-20 minutes until fluffy and all water is absorbed.

If you prefer a thicker broth, mix cornstarch with a small amount of water to form a slurry, then stir it into the broth and cook for an additional 2-3 minutes until thickened.

Once the chicken is done, remove it from the pot and let it cool slightly before slicing. To serve, place the sliced chicken over the rice, ladle the garlic ginger broth on top, and garnish with chopped green onions and fresh cilantro.