In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, minced garlic, and grated ginger until the sugar is fully dissolved.

Place the chicken thighs into a resealable plastic bag or dish, pour the marinade over, and marinate in the refrigerator for at least 2 hours or overnight.

Preheat your grill or grill pan over medium-high heat to about 400°F (200°C).

Remove the chicken from the marinade and brush with vegetable oil before grilling for 6-7 minutes on each side until fully cooked.

Prepare the jasmine rice according to package instructions.

After grilling, let the chicken rest for 5 minutes before slicing.

In serving bowls, layer a portion of rice, followed by slices of chicken, and then the diced toppings.

Garnish with green onions and cilantro, and serve each plate with lime wedges.