In a mixing bowl, combine soy sauce, brown sugar, half of the minced garlic, ginger, and sesame oil. Add the chicken thighs, ensuring they’re well coated in the marinade. Cover and let marinate for 15 minutes.

While the chicken marinates, rinse the jasmine rice under cold water until clear. Cook according to package instructions, typically in pot with 2 cups water, boil, then simmer for about 15 minutes. Fluff and keep warm.

Heat a skillet over medium heat, add sesame oil. Remove chicken from marinade and sear for about 5-7 minutes on each side, until golden brown. Set aside.

In the same skillet, add remaining garlic and ginger, sauté for 1-2 minutes. Pour in chicken broth, scrape bottom to release bits, and bring to simmer.

Return the seared chicken to the skillet, cover, and simmer for an additional 15-20 minutes until the chicken is cooked through.

For a thicker broth, mix cornstarch with water to create a slurry and stir into skillet, cooking for another 2-3 minutes.

Taste the broth, adjust seasoning with salt and pepper. Remove from heat.

Serve in bowls with jasmine rice, top with chicken and garlic ginger broth. Garnish with green onions and cilantro.