Pat the thighs dry with paper towels. Season both sides with a pinch of salt and a grind of black pepper.

Heat a large pot over medium-high heat and add the vegetable oil. Let it shimmer but not smoke.

Place the thighs skin-side down. Press gently so the skin makes full contact. Sear for 5 to 7 minutes until the skin is deep golden and crisp.

Flip the thighs, sprinkle the brown sugar over the meat side, and pour the soy sauce over each piece. Add the minced garlic and ginger to the pot around the chicken.

Pour in the chicken broth until the thighs are mostly submerged. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18 to 22 minutes, or until the internal temperature reaches 165°F.

While the chicken simmers, rinse the jasmine rice under cold water until the water runs clear. Combine the rice with 4 cups of water in a separate pot.

Bring the rice to a boil, then cover and reduce heat to low. Cook for 15 to 20 minutes until the rice is tender and water is absorbed.

Let the rice sit for 5 minutes off heat with the lid on.

For thicker broth, whisk cornstarch with 1 tablespoon cold water to create a slurry and stir into the simmering broth, cooking for a minute or two until slightly thickened.

Remove the chicken to a plate and let it rest for 3 to 5 minutes. Stir the sesame oil into the broth for finishing.

Taste and adjust salt or add a splash more soy sauce if needed.

Serve each thigh over a scoop of jasmine rice, ladling plenty of garlic-ginger broth over the rice and chicken. Garnish with chopped green onions and cilantro.