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Mince the garlic finely. Cut the chicken thighs into ½-inch chunks.
Heat a pan with a little oil and brown the chicken for about 4 minutes. Remove and set aside.
In the same pan, melt the butter. Add the minced garlic and cook for 2 minutes until fragrant.
Add soy sauce, oyster sauce, sesame oil, and sugar. Stir and cook for about 3 minutes until the sauce thickens.
Return the chicken to the pan and toss until the pieces are fully coated in the garlic butter sauce.
Serve over a fresh bowl of rice. Optionally blowtorch the chicken for extra caramelization, add cucumbers, and garnish with sesame seeds and scallions.