Toss the chicken thighs with low sodium soy sauce, dark soy sauce (if using), brown sugar, and honey. Heat a large skillet or pan over medium-high heat and add the neutral oil. Once hot, add the chicken pieces in a single layer, skin-side down. Let the chicken sear undisturbed for 4–5 minutes until caramelised.

Transfer the caramelised chicken to a plate. In the same pan, reduce heat to medium and add sesame oil. Stir in the minced garlic and ginger, cooking for 1–2 minutes until fragrant.

Pour in the chicken broth, soy sauce, and sugar, scraping up any bits stuck to the bottom of the pan. Bring to a simmer, then return the chicken to the pan. Cover and cook for 10–15 minutes until the chicken is tender.

Remove the lid and let the sauce reduce slightly if needed. Serve hot over steamed rice, ladling the garlic ginger broth over the top. Garnish with chopped green onions or fresh herbs.