Cut chicken thighs into 1 to 1.5 inch bite-sized pieces and pat dry with paper towels.
In a medium bowl, whisk together bourbon, soy sauce, brown sugar, apple juice, rice vinegar, ketchup, minced garlic, and grated ginger. Set aside.
Heat vegetable oil in a large skillet over medium-high heat until the oil shimmers.
Add chicken in a single layer and sear for 3 to 4 minutes per side until golden brown. Work in batches if needed to avoid overcrowding.
Pour the sauce mixture over the seared chicken.
Bring to a gentle boil, then reduce heat to medium-low.
Simmer for 8 to 10 minutes, stirring occasionally, until chicken reaches an internal temperature of 165°F.
In a small bowl, mix cornstarch and water until smooth.
Stir the cornstarch slurry into the skillet.
Cook for 2 to 3 more minutes until the sauce thickens into a glossy, sticky glaze.
Remove from heat.
Garnish with sesame seeds and sliced green onions.
Serve immediately over steamed white rice, brown rice, or cauliflower rice.
