In a large mixing bowl, combine dark brown sugar, ground white pepper, rice flour, salt, grated garlic, soy sauce, vinegar, and pineapple juice. Stir thoroughly for about 2–3 minutes until all ingredients form a smooth marinade.

Add the thinly sliced skinless chicken thigh fillets to the marinade, making sure each piece is generously coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.

Heat a skillet over medium-high heat and add the marinated chicken along with any remaining marinade and water. Cook for 15–20 minutes, stirring occasionally.

Once the chicken is tender and the water has mostly evaporated, add a drizzle of oil to the skillet. Continue cooking for an additional 5–7 minutes until the sauce thickens and caramelizes slightly.

Plate your Chicken Tocino hot, garnishing with fresh herbs if desired. Serve it alongside garlic rice and a fried egg, or with sliced tomatoes and spicy vinegar.