Whisk soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and cornstarch in a bowl until smooth. Add chicken thighs, turn to coat, and let sit for 10 minutes.

Heat a drizzle of oil in a skillet over medium-high. Add marinated thighs and sear 4–5 minutes per side until golden brown and cooked through.

Pour the leftover marinade into the hot pan, stirring constantly. Reduce heat and let it bubble for 2–3 minutes until thick and glossy.

Remove thighs to a cutting board and let rest 5 minutes. Slice and return to pan, gently tossing with sauce.

Rinse jasmine rice under cold water until clear, then combine with water in a saucepan. Bring to a simmer, cover, and cook on low for 15 minutes until fluffy.

Place broccoli florets and julienned carrots in a steamer basket over boiling water. Cover and steam 3–4 minutes.

Divide rice between serving bowls, top with sliced chicken, arrange broccoli and carrots artfully. Drizzle remaining sauce over everything.

Sprinkle green onions and sesame seeds over each bowl.