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Add the chicken thighs to a bowl and coat with the canola oil.
Place a grill pan on the stove and heat it up on high. Once heated, add the chicken thighs and leave them for 3-5 minutes on each side. Until they have lines from grilling and the chicken is cooked through. Remove from heat.
In a separate pan, over medium-high heat, add the soy sauce, both sugars, garlic, lemon juice, water, and ginger. Mix and bring to a boil.
Reduce the temperature to medium-low and cook the sauce for 2-3 minutes.
Next, mix cornstarch with water, and add the mixture to the sauce, cook over low heat until the sauce starts thickening.
Place the cooked chicken on a plate with rice and drizzle the sauce on top.
Serve with grilled pineapple and steamed vegetables.