Place the cubed chicken thighs in a bowl and combine with dark soy sauce, light soy sauce, oyster sauce, garlic, brown sugar, honey, rice vinegar, and sesame oil. Mix thoroughly and marinate for 15 minutes.
Heat a pan over medium heat with a bit of oil. Add the chicken along with the marinade and cook, stirring occasionally, until the chicken is fully cooked and the sauce has reduced into a sticky glaze that clings to the chicken.
Remove from the heat and serve over a fresh bowl of rice.
Optionally garnish with scallions.
