In a bowl, mix the soy sauce, pepper, garlic powder, and ginger powder. Place the chicken thighs and marinade into a zip-top bag, seal it, and refrigerate for 1 to 6 hours to let the flavors soak in.

Remove the chicken from the marinade, setting the marinade aside for later. Pat the chicken dry with paper towels to absorb excess moisture — this helps prevent oil splatter and burning when cooking.

Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs into the skillet in a single layer. Cook for about 5–7 minutes on each side, or until they develop a rich, golden-brown crust. Remove the chicken from the skillet and set aside.

In the same skillet, add the sliced onions and sauté for about 3 minutes until softened and translucent. Stir in the minced garlic and cook for another 2 minutes, letting the garlic become fragrant but not burnt.

Pour the reserved marinade into the skillet with the onions to deglaze, scraping up all those flavorful browned bits. Let it cook for about 5 minutes, or until reduced by half.

Add the chicken broth and rice to the skillet. Bring everything to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the skillet with a lid, and simmer for 10 minutes. Stir gently with a fork to prevent sticking.

Nestle the seared chicken thighs over the partially cooked rice. Cover again and continue cooking over low heat for 10–15 minutes, or until the rice is tender and the chicken is fully cooked through.

Drizzle with Yum Yum sauce if desired and garnish with chopped chives or scallions for a pop of color and freshness. Serve hot and enjoy!