Prepare the Chicken:
Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Dry skin helps achieve better browning and crispiness.

Sear the Chicken:
In a large skillet (preferably heavy-bottomed or cast iron), heat the 2 tablespoons vegetable oil over medium-high heat. When the oil shimmers, add the chicken thighs skin-side down. Don’t overcrowd the pan—do in batches if needed. Sear until the skin is golden brown and crisp, about 6–8 minutes without moving them. Flip and sear the other side for about 4 minutes. Remove chicken and set aside.

Cook Aromatics:
Reduce heat to medium. Add the peeled garlic cloves and ginger slices to the same skillet. Sauté for 1–2 minutes, stirring frequently, until fragrant but not burnt.

Make the Caramel Glaze Base:
Add the packed light brown sugar to the skillet. Stir for about 1 minute, letting the sugar begin to dissolve and caramelize lightly, mixing with the garlic and ginger. Then carefully pour in the rice vinegar—it may sputter. Stir to combine and deglaze the bottom of the pan.

Add Liquids:
Pour in the chicken broth and reduced-sodium soy sauce, stirring until the sugar is mostly dissolved and the sauce is smooth.

Simmer with Chicken:
Return the seared chicken thighs to the skillet, skin-side up. Lower the heat to medium-low. Cover and simmer for about 20–25 minutes, or until the chicken is cooked through and the sauce has thickened. Remove cover halfway through if needed to reduce the sauce more.

Finish & Garnish:
Once the chicken is cooked and sauce has reached desired thickness, turn off the heat. Garnish with sliced scallions. Serve immediately over cooked rice.