Rinse the jasmine rice under cold water until the water runs clear and cook in a pot with 2 cups of water according to package instructions; set aside once done.

Mix the marinade by combining soy sauce, honey, minced garlic, grated ginger, and sesame oil in a bowl. Add chicken thighs, ensuring they are evenly coated and let them marinate for at least 15 minutes.

Heat a skillet over medium-high heat and add a splash of oil. Once hot, sear the marinated chicken thighs for about 5 minutes on each side until golden brown.

Pour the remaining marinade over the chicken thighs and reduce heat to medium-low. Cover the skillet and let it simmer for about 10 minutes until the chicken is cooked through.

Fluff the jasmine rice with a fork, season lightly with salt, and serve the chicken thighs over the rice drizzled with the extra sauce from the pan.