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Pat dry the chicken thighs with a kitchen towel and season them with salt and pepper.
Heat a large skillet over medium heat with a tablespoon of oil. Add the chicken thighs and cook for 3-4 minutes per side until they are cooked through. Transfer them to a plate and set aside.
To the same skillet, add the remaining oil followed by grated ginger and garlic. Sauté for a minute and add in the soy sauce, rice vinegar, brown sugar, and sesame oil. Bring it to a rolling boil and add the cornstarch slurry (cornstarch + water). The mixture will start to thicken.
Transfer the chicken back to the skillet and simmer for 3-4 minutes on low heat. Garnish the Teriyaki chicken with green onions and sesame seeds.
Serve the chicken over the rice with greens on the side.