In a small bowl, combine ¼ cup of soy sauce and 2 tablespoons of brown sugar, stirring until the sugar is completely dissolved.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers. Add the boneless skinless chicken thighs and sear them for about 4-5 minutes on each side until golden brown.

Remove the browned chicken from the skillet and set it aside. In the same skillet, add another tablespoon of oil if needed, then sauté 3 cloves of minced garlic and 1 tablespoon of grated ginger for about 1 minute.

Pour 2 cups of chicken broth into the skillet with the garlic and ginger, along with the prepared soy sauce mixture. Stir well and bring to a gentle simmer.

Carefully return the browned chicken to the skillet, cover, and reduce the heat to low. Allow to simmer for 10-12 minutes until cooked through.

Stir in 1 tablespoon of rice vinegar and 1 teaspoon of sesame oil for flavor. Adjust seasoning with salt and pepper as needed.

To serve, place steamed rice in bowls and ladle the caramelized soy chicken and broth over the rice. Garnish with sliced green onions and sesame seeds.