In a mixing bowl, combine low-sodium soy sauce, rice vinegar, grated ginger, minced garlic, brown sugar, sesame oil, red pepper flakes, and cornstarch. Whisk these ingredients together until smooth.

Take your boneless, skinless chicken thighs and coat them thoroughly in the prepared marinade. Cover the bowl tightly and refrigerate for at least 30 minutes.

In a separate bowl, mix low-sodium soy sauce, chicken broth, honey, rice vinegar, grated ginger, and minced garlic. Stir well and set aside.

In a small bowl, prepare a cornstarch slurry by mixing cornstarch with a bit of water until smooth.

In a large skillet or wok, heat vegetable oil over medium-high heat until shimmering.

Carefully add the marinated chicken thighs in a single layer to the hot skillet. Cook for 3-4 minutes on each side.

Pour the prepared sauce mixture into the skillet, scraping the browned bits from the bottom, and bring to a simmer.

Once simmering, stir in the cornstarch slurry gradually, stirring until the sauce reaches your desired thickness.

Taste the sauce and adjust the flavor as needed with additional soy sauce, honey, or red pepper flakes.

Return the cooked chicken to the skillet, tossing gently to ensure every piece is fully coated in sauce. Heat through.

Stir in a splash of sesame oil and garnish with chopped green onions and optional sesame seeds. Serve immediately over cooked rice.