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In a bowl, combine the chicken, 1 teaspoon of the oil and a good pinch of kosher salt. Stir to combine.
In a small saucepan, combine the brown sugar, fish sauce, water, and rice vinegar. Heat on medium until the sugar dissolves, and then turn the heat down to low.
Heat the remaining oil in a large deep skillet over medium heat. Add the shallot and cook in the skillet for about one minute. Add the ginger and garlic and cook until softened, about 3 more minutes. Add the chicken and chiles and cook for about one minute.
Add about half of the fish sauce mixture to the chicken along with the black pepper. Simmer over medium-high heat, until the chicken is cooked through, about 10 minutes. Taste and decide if you'd like more sauce—if so, add it, then briefly simmer again.
Transfer to a serving bowl, garnish with the cilantro and serve with rice.
Leftover sauce can be stored airtight in the refrigerator for more quick dinners.