Begin by cutting the chicken thighs into bite-sized pieces and seasoning them with salt and pepper.

In a large skillet, heat a splash of oil over medium-high heat. Add the seasoned chicken pieces, searing for about 6-8 minutes until golden brown.

In a medium bowl, mix together soy sauce, brown sugar, minced garlic, grated ginger, and rice vinegar. Prepare a cornstarch slurry in a small bowl.

Pour the soy mixture into the skillet, bring to a gentle simmer, then add the cornstarch slurry and stir for about 3-5 minutes until thickened.

Reduce heat to medium-low, return the chicken to the skillet, and coat with the sticky sauce, simmer for 1-2 minutes.

Scoop warm white rice into serving bowls, top with sticky chicken and sauce, and garnish with green onions.