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In a large bowl, combine the chicken thighs with soy sauce, garlic powder, onion powder, salt, and white pepper. Toss to coat and marinate for 10-15 minutes.
Make the sauce by combining bourbon, apple juice, soy sauce, rice vinegar, ketchup, brown sugar, minced garlic, minced ginger, cornstarch, salt, and black pepper. Set aside.
Preheat your air fryer to 425°F for a few minutes. Cook the chicken in a single layer, in batches if needed, for 11-14 minutes until browned and cooked through to 165°F. Alternatively, pan-fry for 3-5 minutes per side or bake at 400°F for 25-30 minutes until chicken reaches 165°F internal temperature.
While the chicken cooks, heat a large skillet over medium heat, add the sauce, and cook for 2-3 minutes until thickened and glossy.
Turn off the heat then add the cooked chicken to the skillet and quickly toss to coat (make sure to reserve some sauce for dipping later). Serve over rice with your sides of choice.