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Cut thighs into 1 inch strips.
Put a couple tablespoons of oil into a large pan or wok on high heat, and when it starts to smoke add the chicken.
Your goal is to get it mostly browned on all sides (but not cooked through at this point) then remove and set aside.
Add a bit more oil, then put in the onion, stir 2 minutes just to soften a bit, then remove.
A bit more oil, then put in the ginger & garlic – stir about a minute.
Turn off heat, add the fish sauce and brown sugar – mix to combine and when it bubbles add the chicken.
Cook, stirring often until it caramelizes, thickens, and gets beautifully golden and cooks through, approx 5 – 6 minutes. And if the pan gets dry along the way, add a tablespoon or so of water.
Add the sliced chilis and cilantro – give it one big stir and serve on the rice.
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