Begin by patting dry the chicken thighs with paper towels, ensuring the skin is moisture-free for a crispy finish. Season generously with salt and pepper on both sides.

In a large pot or deep skillet, heat 2 tablespoons of vegetable oil over medium-high heat.

Carefully place the chicken thighs skin-side down in the hot oil. Sear for about 5-7 minutes without moving.

Once the chicken is seared, flip each piece over. Add 1/4 cup soy sauce, 2 tablespoons brown sugar, minced garlic, and minced ginger.

Pour in 1 cup of chicken broth, bringing the mixture to a gentle boil.

Reduce heat to low, cover the pot, and let the chicken simmer for about 20 minutes.

While the chicken simmers, rinse 1 cup of jasmine rice under cold water. In a separate pot, combine the rinsed rice with 1¾ cups of water.

For a richer consistency in your broth, mix 1 tablespoon of cornstarch with cold water to create a slurry and stir into the broth.

Once the chicken is tender, slice it and serve it over the fluffy jasmine rice, garnishing with chopped green onions and fresh cilantro.