Heat a non-stick pot over medium-high heat and add the chicken thighs, searing them until golden brown, about 5 minutes per side. Remove the chicken and set it aside on a plate.

In the same pot, lower the heat to medium and stir in the minced garlic and bay leaves for 1-2 minutes until fragrant. Scrape the bottom to incorporate flavors.

Add the brown sugar, ground black pepper, soy sauce, and white vinegar to the pot, stirring continuously. Let the mixture bubble for about 1 minute.

Add the rinsed jasmine rice and unsalted chicken stock, stirring gently to combine. Bring to a rolling boil, which should take around 2-3 minutes.

Reduce heat to low, cover the pot with a lid, and let it simmer undisturbed for about 20 minutes, or until the rice is tender and chicken is cooked through.

Turn off the heat and let the pot sit covered for an additional 5 minutes to allow flavors to meld. Uncover and fluff the rice with a fork.

Transfer the rice to a serving dish, garnishing with green onions, chili oil, and fried shallots if desired. Serve and enjoy.