In a bowl, combine soy sauce, honey, apple cider vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if desired). Stir until fully mixed.

Place chicken thighs in the marinade, ensuring they are fully coated. Let sit for at least 30 minutes or overnight for deeper flavor.

Rinse jasmine rice under cold water until water runs clear. Combine with chicken broth or water in a pot and bring to a boil. Cover and reduce heat, cooking until tender and liquid is absorbed.

In a large skillet over medium-high heat, add marinated chicken thighs, searing each side for approximately 5-7 minutes until cooked through.

Remove chicken from skillet and cover to keep warm. Pour remaining marinade into skillet, bringing to a simmer, and add cornstarch mixture to thicken sauce.

After a few minutes, slice chicken into bite-sized pieces and return to the sauce, tossing to coat.

Serve chicken over a bed of jasmine rice, drizzling extra sauce over top and garnishing with green onions, sesame seeds, and cilantro if desired.