In a mixing bowl, whisk together low-sodium soy sauce, rice vinegar, grated ginger, minced garlic, brown sugar, sesame oil, red pepper flakes, and cornstarch until thoroughly dissolved and well-combined.

Take the boneless, skinless chicken thighs and place them in a shallow dish. Pour the prepared marinade over the chicken, ensuring each piece is well coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes.

In a separate mixing bowl, whisk together additional soy sauce, chicken broth, honey or maple syrup, rice vinegar, ginger, and garlic until smooth.

In a small bowl, mix cornstarch with an equal amount of water, stirring until smooth.

In a skillet or wok, heat about two tablespoons of vegetable oil over medium-high heat.

Add the marinated chicken pieces to the heated skillet in a single layer. Cook for approximately 3-4 minutes on each side.

Once cooked through and beautifully browned, transfer the chicken to a plate and set it aside.

In the same skillet, pour in the sauce mixture and allow it to simmer on medium heat for about 2-3 minutes.

While whisking, gradually add the prepared cornstarch slurry into the simmering sauce.

Taste the sauce and adjust as needed, adding more soy sauce for saltiness or a little honey/maple syrup for sweetness.

Return the cooked chicken back to the skillet, tossing it gently in the thickened sauce.

Garnish your Soy Chicken Garlic Ginger with a drizzle of sesame oil, green onions, and sesame seeds. Serve over steamed rice, quinoa, or cauliflower rice.