Start by chopping the garlic, ginger, and green onions into small pieces. Rinse the rice under cold water until the water runs clear, removing excess starch.

In a large pot, heat a tablespoon of oil over medium-high heat. Add the chicken thighs and sear them for about 4-5 minutes per side until they turn golden brown, then set aside.

In the same pot, add the minced garlic and ginger, sautéing for around 2 minutes until fragrant and golden.

Pour in the soy sauce, brown sugar, and chicken broth. Stir until the brown sugar dissolves.

Return the browned chicken to the pot, ensuring it’s submerged in the broth. Cover and let it simmer on low heat for about 20 minutes.

While the chicken simmers, prepare the rice according to the package instructions.

Ladle the broth into bowls, topping each with a piece of chicken over rice. Garnish with chopped green onions and cilantro.