In a large mixing bowl, combine chicken thighs, bourbon (or apple juice), soy sauce, minced garlic, and brown sugar. Mix well to coat the chicken evenly. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes.

Heat a large skillet over medium-high heat and add a splash of oil to prevent sticking. Once the pan is hot, add the marinated chicken thighs, reserving the marinade for later. Cook for about 7-10 minutes, flipping halfway through, until the chicken is golden brown and cooked through.

Pour the reserved marinade into the hot skillet. Scrape the bottom of the pan with a spatula to release any flavorful bits stuck on the surface. Bring the mixture to a gentle simmer and cook for about 3-5 minutes.

In a small bowl, mix cornstarch with a couple of tablespoons of cold water to create a smooth slurry. Gradually stir the slurry into the simmering sauce in the skillet, cooking for another 2-3 minutes until the sauce thickens.

Remove the skillet from heat and serve the Bourbon Chicken immediately over rice. Garnish with chopped green onions or sesame seeds.