In a bowl, combine soy sauce, honey, apple cider vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes.

Place chicken thighs in the marinade and let sit for at least 30 minutes or up to overnight for deeper flavor.

Rinse jasmine rice under cold water until water runs clear. In a pot, combine rice and chicken broth (or water), bring to a boil, cover, and reduce heat to low. Cook for about 15 minutes or until rice is tender and liquid is absorbed.

In a large skillet over medium-high heat, add marinated chicken thighs. Cook for about 5-7 minutes on each side or until cooked through.

Once the chicken is fully cooked, remove it from the skillet and cover to keep warm. Pour the remaining marinade into the skillet and bring to a simmer. Add cornstarch mixture and stir until sauce thickens.

After a few minutes, slice the chicken thighs into bite-sized pieces.

Return sliced chicken to the sauce, tossing to coat evenly.

Serve over a bed of fluffy jasmine rice. Drizzle extra sauce over the top and garnish with chopped green onions, sesame seeds, and cilantro if desired.