Cut the chicken thighs into 1" to 1 ½" chunks. Add chicken chunks to a large bowl and sprinkle with salt and toss with the cornstarch.

Heat a 12" skillet with the vegetable oil. When hot, add the chicken and lightly brown. Don't cook the chicken entirely, just get some browning for 2-5 minutes. Transfer partially cooked chicken back to the bowl.

Using the same skillet, add garlic, ginger, and chili flakes. Lightly cook on medium for 1 minute.

Add in the stock, bourbon, soy sauce, brown sugar, and vinegar. Bring to a boil, lower heat to a bubbling simmer to reduce sauce about 6 to 8 minutes.

After sauce has reduced so that is coats the back of a spoon, add the partially cooked chicken in the bowl. Cook chicken and sauce on medium to medium high about 5 minutes. Don't raise heat too high, as you don't want to scorch the sauce. Don't overcook the chicken, just cook until no longer pink and still tender.

Reduce heat, check to ensure the chicken is cooked, and sauce thickened. The sauce should coat or glaze the chicken.

Toss in toasted sesame seeds and mix well.

Serve over white rice with chopped green scallion for garnish.