Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, and chicken broth. Set aside. In a second small bowl, stir together the cornstarch and cold water until completely smooth. Keep this slurry aside for later.

Prepare the Chicken: Pat the chicken thighs dry with paper towels and cut them into evenly sized bite-sized pieces. Drying the chicken helps it brown instead of steaming in the skillet.

Sear the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer; avoid overcrowding the pan and cook in two batches if necessary. Cook for about 5–7 minutes, turning occasionally, until the chicken is golden on the outside and cooked through. Transfer the chicken to a plate temporarily if your skillet is getting crowded.

Sauté the Aromatics: Reduce the heat slightly. Add the fresh ginger, minced garlic, sliced red chilies, and white parts of the green onions. Cook for about 30–60 seconds, stirring constantly, until fragrant. Do not let the garlic burn.

Add the Sauce: Pour the prepared soy-honey sauce into the skillet. Stir well and allow it to gently simmer for about 2 minutes.

Thicken the Glaze: Stir the cornstarch slurry again, then slowly pour it into the simmering sauce while stirring. Cook for another 1–2 minutes, until the sauce becomes glossy and slightly thick.

Coat the Chicken: Return the cooked chicken to the skillet. Toss everything together until every piece of chicken is generously coated in the ginger garlic chili glaze. Let it cook for another 1–2 minutes so the sauce caramelizes slightly around the chicken.

Serve: Remove from the heat and sprinkle with sliced green onions and sesame seeds. Serve immediately over warm jasmine rice with extra sauce spooned over the top.