I threw this together when I had some boneless, skinless chicken thighs that needed to be used up. I've been taking the results to work as part of my lunch for the past few days, and the results are tasty enough that I wanted to make note of this for future reference.
I did not measure anything in this recipe. What you need: ~1lb boneless, skinless chicken thighs, some fresh ginger, soy sauce, rice vinegar, sesame oil, Sriracha sauce. Some minced fresh garlic probably would not go at all amiss, but I didn't use it.
Grate or mince a thumb-size piece of ginger finely. (I used a microplane grater). Put the ginger in a bowl or dish large enough to hold the chicken. Slosh in about equal parts soy sauce and rice vinger. Dribble in a few drops of sesame oil. Add Sriracha to taste.
Put the chicken in the marinade you've just made, and stash it in the fridge for an hour or so. (Or longer, if you've actually thought to plan in advance.)
Preheat the broiler to high and line a broiler pan with foil. Put the chicken thighs on the pan, drizzle with a little extra marinade, and broil until they're done, flipping them over halfway through.