Place chicken thighs in a bowl or shallow dish and set aside.

In a small bowl, whisk together the brown sugar, soy sauce, garlic cloves, rice vinegar, Gochujang and white parts of the green onion. (Reserve green tops for later)

Pour ½ cup over the chicken thighs, coating all sides of the chicken. Cover and marinade for at least 30 minutes. Reserve the rest of the sauce for cooking.

When ready to cook, heat olive oil in a large frying pan over medium heat. Remove chicken thighs from marinade, allowing access sauce to drip off and add to the hot pan.

Cook chicken thighs, presentation side down for 5 minutes allowing a golden crust to form. Flip the chicken and cook for an additional 3 minutes or until the internal temperature reaches 165. Remove chicken from skillet and set aside.

Add reserved sauce to the skillet and use a wooden spatula to deglaze the pan. Cook the sauce for about 3 minutes or until thick and bubbly.

Return chicken to skillet and spoon sauce over chicken until desired thickness is reached and the chicken is sticky and coated.

Top the chicken with sesame seeds and green onion tops and serve over rice.