Cut the chicken thighs into bite-sized pieces and season with salt and pepper.

In a bowl, whisk together soy sauce, sesame oil, minced garlic, minced ginger, and brown sugar. Add chicken to the mixture and marinate for at least 10 minutes.

Rinse jasmine rice under cold water. Boil 2 cups of water in a saucepan, add rinsed rice, cover, and simmer for 15 minutes until fluffy.

Heat a tablespoon of cooking oil in a pot over medium-high heat and sauté marinated chicken until golden brown, about 5-7 minutes.

Pour in chicken broth and rice vinegar. Bring to a gentle boil, then simmer for 5-7 minutes.

In a bowl, mix cornstarch with water to create a slurry. Add this to the pot, stirring gently until the broth thickens.

Taste the broth and adjust seasoning. Let it simmer for a couple more minutes.

Spoon the cooked jasmine rice into bowls and ladle the caramelised chicken and broth over the top.

Garnish with sliced green onions before serving.