Begin by cutting the chicken thighs into bite-sized pieces, ensuring they are evenly sized for uniform cooking. Lightly season the chicken with salt and pepper.

In a large skillet, heat a drizzle of oil over medium-high heat. Add the seasoned chicken pieces in a single layer. Sear for about 5-7 minutes until golden brown and cooked through.

In a mixing bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and cornstarch slurry. Whisk until well combined.

Return the skillet to medium heat and pour in the prepared sauce. Stir constantly for approximately 2-3 minutes until the sauce thickens and becomes glossy.

Return the seared chicken to the skillet and gently toss in the sauce. Simmer for an additional 1-2 minutes.

Serve by placing cooked rice in bowls and topping with sticky chicken and sauce mixture. Garnish with chopped green onions.