Heat a pan over medium heat with a bit of oil.
Add the cubed chicken thighs and cook, stirring occasionally, until about 80% cooked through.
Add the BBQ sauce, light soy sauce, honey, and apple cider vinegar.
Mix and continue cooking until the chicken is fully cooked and the sauce has reduced into a glossy glaze that clings to the chicken.
Serve over a fresh bowl of rice. Optionally garnish with sesame seeds, scallions, and a fried egg.
