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Season your skin-on, boneless chicken thighs generously with salt and black pepper on both sides.
Add oil to a pan over medium heat and place the chicken skin side down. Sear for about 4 minutes until the skin is golden and crispy, then flip and cook for another 4 minutes. Remove the chicken and set aside.
In the same pan, add soy sauce, garlic, ginger, sugar, and water. Bring everything to a gentle simmer.
Stir in your cornstarch slurry and cook until the sauce thickens to your desired consistency.
Add the chicken back into the pan and spoon the sauce over both sides until the thighs are fully coated and glossy.
Slice the chicken into thin strips and serve over a fresh bowl of rice. Optionally brush with extra sauce, garnish with sesame seeds, and serve with steamed greens.