In a bowl, combine soy sauce, honey, rice vinegar, and sesame oil. Mix well.

Add chicken thighs to the marinade, ensuring they are well coated. Let marinate for at least 20 minutes.

In a rice cooker or pot, combine jasmine rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce heat and simmer for 15 minutes.

In a frying pan over medium heat, add marinated chicken thighs and cook for about 5-7 minutes on each side until caramelized and cooked through.

In a large pot, combine chicken broth, minced garlic, grated ginger, and black pepper. Bring to a simmer.

Add the cooked chicken thighs to the broth and let simmer for 10 minutes.

In serving bowls, place a scoop of rice, ladle the broth with chicken over the rice, and garnish with chopped cilantro and lime wedges.