In a bowl, mix together soy sauce, honey, rice vinegar, and sesame oil. Add chicken thighs and marinate for at least 15 minutes.

Rinse jasmine rice under cold water until water runs clear. In a rice cooker, combine rice and water, and cook according to manufacturer's instructions.

In a large pot, combine chicken broth, minced garlic, grated ginger, sliced scallions, and black pepper. Bring to a simmer over medium heat.

In a skillet over medium-high heat, add marinated chicken thighs and cook until browned and caramelised, about 5-7 minutes per side. Remove from heat.

Add the caramelised chicken to the simmering broth and cook for an additional 10 minutes. Serve hot over jasmine rice.