Steps:

• In a bowl, combine the cane vinegar or rice vinegar, soy sauce, brown sugar or palm sugar, and black peppercorns. Whisk together until the sugar is dissolved.
• Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to overnight.
• In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and place it skin-side down in the pan. Sear for about 5-7 minutes until the skin is golden and crispy.
• Add the garlic and bay leaves to the skillet. Sauté for about 1-2 minutes until fragrant.
• Pour the reserved marinade over the chicken. Bring it to a gentle simmer, cover, and reduce the heat to low. Cook for 30-40 minutes, or until the chicken is tender.
• Remove the chicken from the skillet and set it aside. Increase the heat to medium-high and let the sauce simmer uncovered for another 5-10 minutes until it thickens slightly.
• Return the chicken to the skillet, coating it in the sauce. Serve hot over steamed rice, garnished with green onions or cilantro if desired.