Begin by preparing the marinade. In a mixing bowl, combine the soy sauce, brown sugar, water, minced garlic, grated ginger, and 1 tablespoon of the cooking oil. Stir the mixture thoroughly until the sugar is fully dissolved.

Place the chicken thighs in a shallow dish, arranging them in a single layer. Pour the prepared marinade over the chicken, making sure each piece is fully coated. Flip the chicken pieces a couple of times to ensure even coverage. Cover the dish and refrigerate the marinating chicken for at least 30 minutes or up to 24 hours, turning the chicken occasionally for optimal flavor infusion.

When you're ready to cook, heat the remaining tablespoon of cooking oil in a large skillet over medium heat. Once the oil is hot and shimmering, carefully lay the marinated chicken thighs into the skillet, discarding any leftover marinade.

Cook the chicken for 5 to 7 minutes on each side, or until it's fully cooked through, with a nice sear on both sides. As the chicken cooks, the marinade will reduce, forming a light, flavorful glaze that coats the chicken.

Once the chicken is cooked, transfer it to a cutting board and allow it to rest for about 5 minutes. This resting period helps the juices redistribute, ensuring the chicken stays moist. Slice the chicken into strips and serve immediately, garnished with the reduced glaze from the skillet.