Pat each chicken thigh dry with paper towels. Season both sides lightly with salt and pepper.

Heat a large pot or deep skillet over medium-high heat. Add the vegetable oil and let it shimmer.

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

Flip the thighs. Sprinkle the brown sugar over the meat side, then pour the soy sauce over each piece. Add the minced garlic and ginger and stir briefly.

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

While the chicken simmers, rinse the jasmine rice under cold running water until the water runs clear. Combine the rinsed rice with 4 cups water in a separate pot. Bring to a boil, cover, then reduce heat to low and cook 15 to 20 minutes until tender and fluffy. Let rest covered for 5 minutes before fluffing.

If you want a thicker broth, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir it into the simmering broth and cook for another 1 to 2 minutes until slightly thickened.

Remove the chicken to a cutting board and let it rest for 5 minutes. Stir the tablespoon of sesame oil into the broth for aroma. Slice or shred the chicken as you prefer.

Serve the chicken over jasmine rice. Ladle the garlic-ginger broth over everything and garnish with chopped green onions and cilantro.