Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.

Once cooked, fluff the rice with a fork and set aside.

In a bowl, mix soy sauce, brown sugar, and sesame oil. Add the chicken thighs and marinate for at least 15 minutes.

Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side until caramelised and cooked through. Remove from skillet and set aside.

In the same skillet, add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

Pour in the chicken broth and bring to a simmer. Add sliced green onions and black pepper.

Return the caramelised chicken to the skillet and let it simmer in the broth for an additional 5 minutes.

Serve the chicken and broth over a bed of jasmine rice.