Cook the 1 cup of rice according to package directions.

In a medium bowl, whisk 1/4 cup soy sauce, 1 tbsp brown sugar, and sesame oil. Add chicken thighs, toss to coat, and let marinate for 15-30 minutes.

Prep for broth: Grate the ginger and garlic. Slice green onions, separating white/light green parts from dark green tops.

Prep for glaze: In a small bowl, whisk the remaining 1/4 cup soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, and 1 tbsp cornstarch.

Heat neutral oil in a large skillet over medium-high heat. Sear the chicken thighs for 4-5 minutes per side, until a dark crust forms. Remove from marinade first.

Pour the 'Finishing Glaze Slurry' into the pan with the chicken. Lower heat and toss chicken to coat, simmering for 1-2 minutes until the glaze is thick, gooey, and viscous.

Remove chicken to a cutting board to rest. Do not wipe out the pan.

In a separate pot, add the 4 cups chicken broth, grated ginger, grated garlic, and the white/light green parts of the green onions. Bring to a gentle simmer for 5-10 minutes. Do not boil.

To assemble, place a large scoop of rice in the center of a wide bowl. Pour the hot garlic-ginger broth around the rice.

Slice the rested chicken and fan it over the rice. Drizzle with any remaining thick glaze from the pan. Garnish with a large pinch of dark green onion tops.