Pat dry the chicken thighs with a paper towel to help them absorb more flavor while cooking.

In a large pot or deep pan over medium-high heat, combine soy sauce, water, brown sugar, honey, crushed ginger, and crushed garlic. Stir to dissolve the sugar and honey.

Add the chicken thighs to the pot, ensuring they are mostly submerged in the sauce. Bring the mixture to a boil, then reduce the heat to low. Cover and let the chicken simmer for 30-45 minutes until cooked through. Make sure to check the chicken for doneness; it should reach an internal temperature of 165°F.

Optional step: Remove the chicken from the pot and place it on a baking sheet. Broil the chicken in the oven at 500°F for 4-5 minutes or until the chicken skin becomes crispy. This adds a delightful crunch to the dish!

Uncover the pot and let the sauce reduce over high heat for 5 minutes, stirring constantly. This will thicken the sauce and intensify the flavors.

Plate the chicken over rice, pour the reduced sauce over the chicken, and garnish with sliced green onions for a fresh touch.

Enjoy your delicious Shoyu Chicken!