Pat the chicken thigh pieces dry with a paper towel. In a medium bowl, toss the chicken with 2 tablespoons of cornstarch, salt, and pepper until evenly coated.

In a separate medium bowl or large measuring cup, whisk together the low-sodium soy sauce, chicken broth, bourbon, brown sugar, apple cider vinegar, ketchup, minced garlic, and grated ginger. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add half of the coated chicken in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate. Repeat with the remaining oil and chicken.

Reduce the heat to medium. Carefully pour the prepared bourbon sauce mixture into the same skillet, scraping up any browned bits from the bottom. Bring the sauce to a simmer.

While the sauce is heating, prepare the cornstarch slurry. In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of cold water until completely smooth.

Once the sauce is simmering, slowly whisk in the cornstarch slurry. Continue to simmer, stirring constantly, for 1-2 minutes, until the sauce has thickened enough to coat the back of a spoon.

Return the cooked chicken to the skillet. Toss everything together until the chicken is thoroughly coated in the glossy, thickened bourbon sauce. Let it cook for another minute to allow the flavors to meld.

Remove from heat. Garnish with sliced green onions and toasted sesame seeds, if desired. Serve immediately over steamed rice with a side of vegetables.