In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 1/2 cup pineapple juice, 1/4 cup ketchup, 2 tablespoons rice vinegar, 3 minced garlic cloves, and 1 tablespoon of grated fresh ginger until smooth.

Place 2 pounds of boneless, skinless chicken thighs into a resealable plastic bag, then pour the marinade over the chicken. Seal the bag while removing excess air and massage the chicken to coat it entirely in the marinade.

Preheat your grill or grill pan to medium-high heat, approximately 375°F (190°C). Allow about 10 minutes for the grill to reach the ideal temperature.

Remove the marinated chicken from the refrigerator and take it out of the bag. Discard the remaining marinade, and lightly brush both sides of each chicken thigh with vegetable oil.

Place the oiled chicken thighs on the preheated grill and cook for 6 to 7 minutes on one side. Flip them and continue cooking for another 6 to 7 minutes or until the internal temperature reaches 165°F (75°C).

Cook your jasmine rice according to package directions, typically around 15 minutes. Keep the rice warm by covering it with a lid.

Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. Then slice the chicken into strips.

Begin to assemble by placing a generous scoop of jasmine rice as the base on each plate. Layer the grilled chicken strips, diced fresh pineapple, chopped red bell pepper, and sliced avocado.

Top your assembled stacks with chopped green onions and fresh cilantro.

Add lime wedges to the side for a zesty touch before serving.