Begin by patting the bone-in, skin-on chicken thighs dry with paper towels, ensuring a crispy skin. Season generously with salt and pepper and let rest.

In a large pot or deep skillet, heat about two tablespoons of vegetable oil over medium-high heat until shimmering.

Carefully place the chicken thighs skin-side down into the hot oil and cook undisturbed for 5 to 7 minutes until deep golden and crispy.

Flip the thighs, pour in soy sauce, sprinkle with brown sugar, then add minced garlic and ginger. Stir together.

Pour in chicken broth to cover the thighs completely and bring to a gentle boil.

Reduce heat to low, cover, and simmer for 20 minutes.

While chicken simmers, rinse jasmine rice under cold water, then combine with water in a separate pot. Bring to a boil, cover, and reduce heat to low; cook for 15 to 20 minutes.

For a thicker broth, mix cornstarch with cold water to create a slurry and stir into the broth, cooking for an additional 2 to 3 minutes.

Remove chicken from pot, slice, and serve over rice, ladling broth on top. Garnish with green onions and cilantro.