Rinse the jasmine rice under cold water until the water runs clear. Cook it 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 the 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 they turn golden brown and develop a delicious crust.

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

Fluff the jasmine rice with a fork to separate the grains, and season lightly with salt to enhance its flavor.

Serve the luscious chicken thighs over a bed of warm rice, drizzled generously with the extra sauce from the pan for that extra burst of flavor.