Start by patting the chicken thighs dry using paper towels, seasoning both sides with salt and pepper.

In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.

Carefully place the chicken thighs skin-side down in the hot oil and let them sear for about 5-7 minutes.

Flip the thighs and add 1/4 cup of soy sauce, 2 tablespoons of brown sugar, minced garlic, and ginger. Stir gently to combine.

Pour in 1 cup of chicken broth, bring to a gentle boil over medium heat for about 2-3 minutes.

Reduce heat to low and cover the pot, letting the chicken simmer gently for 20 minutes.

While the chicken is simmering, rinse 1 cup of jasmine rice under cold water until it runs clear. Combine the rinsed rice with 1 1/2 cups of water, bring to a boil, then simmer for 15-20 minutes.

If a thicker broth is desired, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the broth, cooking for an additional 2-3 minutes.

Slice the chicken thighs and place them atop the fluffy jasmine rice. Ladle the broth over the chicken and rice, and garnish with chopped green onions and fresh cilantro.