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PdfIn a bowl, combine the braising sauce, Shaoxing wine, rice vinegar, fish sauce, hoisin sauce, paprika and brown sugar.
Coat the chicken thighs thoroughly in the marinade. Cover and refrigerate for 2-4 hours, or marinate overnight for up to 1 day for even deeper flavor.
Remove the chicken from the marinade, reserving the marinade.
Heat a deep skillet or Dutch oven over medium-high heat with a small amount of oil. Sear the chicken thighs for about 3-4 minutes per side, until nicely browned. Remove and set aside.
Add the reserved marinade to the pan along with about 1-1½ cups chicken broth. Bring to a simmer.
Return the chicken thighs to the pan, reduce the heat, cover, and braise for approximately 20-25 minutes, or until the chicken is tender and reaches an internal temperature of 165°F.
In a separate pot, lightly sauté the minced garlic with sesame oil.
Add the jasmine rice, chicken broth, soy sauce, teriyaki sauce, and crushed red pepper. Cook until the rice is tender, keeping enough broth in the pot so the finished rice is loose and brothy rather than dry.
Spoon the warm brothy rice into a bowl. Place the braised teriyaki chicken thigh on top and spoon some of the rich braising liquid over everything.
Finish with sliced green onions, sesame seeds, and an extra drizzle of teriyaki sauce.