Prep the Chicken: Pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper.

Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium heat. Place the chicken thighs in the pan and sear for 3 to 4 minutes on each side, or until fully cooked and browned. Remove from the skillet and set aside.

Make the Sauce: In the same skillet, add the remaining oil, then stir in the ginger and garlic. Sauté for about 1 minute until fragrant.

Add Liquids and Thicken: Pour in the soy sauce, rice vinegar, brown sugar, and sesame oil. Stir to combine and bring to a boil. In a small bowl, whisk the water and cornstarch together, then pour it into the sauce. Stir continuously until the sauce thickens.

Combine and Simmer: Return the cooked chicken thighs to the skillet. Simmer for 3 to 4 minutes, coating the chicken in the sauce.

Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the chicken before serving. Serve warm over rice with a side of vegetables or greens.