In a bowl, rub 20 oz skin-on, boneless chicken thighs with 1/4 tsp salt and 1/4 tsp black pepper. Allow to marinade for 5 minutes.

Meanwhile, fill a pot halfway with water and bring to a boil. Add 6 oz broccoli and cook for 1 minute. Strain and allow to cool.

Heat a skillet over medium heat, and place the marinated thighs skin-side down to sear for 4 minutes. When the fat’s rendered and the skin turns golden brown, flip and sear for 6 minutes. Put aside.

In the same skillet, add 1 tsp minced ginger and 1 tsp minced garlic, and stir quickly for 30 seconds. Turn off the heat. Add 1/2 tbsp brown sugar, 1 3/4 tbsp soy sauce, 1/2 tbsp mirin, 3 tbsp water, and 1 tsp cornstarch, and turn the heat to medium. Stir to combine and reduce for 2 minutes.

Add cooked chicken thighs back into the skillet and cook for 1 minute. Flip the thighs to coat them in the sauce, then turn off the heat.

Serve: place cooked rice in the middle of a serving platter. Add broccoli on the side, chicken thighs on top, and drizzle with a healthy amount of sauce. Sprinkle with 1/2 tbsp sesame seeds, 2 tbsp chopped scallions, and 1/4 tsp chili flakes.