For the Marinade prep:

In a large bowl, combine soy sauce, water, rice vinegar, brown sugar, grated garlic, and grated ginger. Whisk ingredients together well.

Remove excess fat trimmings, if present, and pat chicken thighs dry. Add chicken thighs to the marinade, then fully coat and submerge the chicken. Cover the bowl and refrigerate for at least 4 hours to overnight for best results.

For the Glaze:

In a medium bowl, combine and whisk together soy sauce, water, rice vinegar, brown sugar, garlic powder, and ginger powder.

In a large skillet over medium-low heat, pour in the glaze mixture. Bring to a simmer, then reduce heat to low and allow to reduce for about 10 minutes until it begins to appear foamy and slightly thickened - stir occasionally. Transfer to a bowl; the mixture will further thicken to a syrup-like texture as it cools down.

For Cooking chicken:

In a large skillet over medium to medium/low heat, add in about 2 tablespoons of neutral oil. Once the oil is hot, it can easily move around the skillet and shimmers, add in chicken thighs in batches. It is important to cook in batches to achieve a good sear on each piece. If you add too many pieces to the skillet at one time it can create steam in the skillet and affect the sear.

Cook each piece for about 5 minutes until browned, then flip over and continue cooking for another 3 to 5 minutes until browned and fully cooked. Repeat for each piece.

When done cooking, serve and enjoy.