Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Once the oil shimmers, add the skinless chicken thighs, seasoning lightly with salt and pepper. Sear the chicken for about 3-4 minutes on each side until golden brown.

Once browned, remove the chicken and set aside. Pour off excess oil, leaving about a tablespoon in the pan.

In the same skillet, add 4 minced garlic cloves and 1 teaspoon of black peppercorns. Sauté for 1 minute until fragrant.

Add ¼ cup of low-sodium soy sauce, ½ cup of cane vinegar, and ½ cup of water or chicken stock. Stir in 1-2 tablespoons of brown sugar and toss in 2-3 bay leaves. Return the chicken to the pan, submerging it in the sauce.

Bring to a boil, then reduce the heat to a low-medium simmer. Cover and let cook for about 20 minutes, turning occasionally.

After simmering, remove the lid and increase heat to medium-high. Cook for an additional 5 minutes to reduce and thicken the sauce.

Serve hot over a bed of fluffy white rice.