Cube the chicken thighs into 1" - 2" pieces.
Whisk the sauce ingrediants together in a small bowl.
Preheat a large skillet or wok to a high heat.
Add 1 tablespoon of the olive oil to the skillet or wok.
Add half of the chicken and 2 tablespoons of the sauce.
Spread the chicken out in the pan and cook without disturbing it for 3-4 minutes or until one side begins to brown and caramelize.
Flip the pieces and cook the other side until browned and cooked through and no pink remains in the center.
Remove the chicken from the pan.
Repeat the process with the second tablespoon of oil, 2 more tablespoons of sauce, and the remaining chicken.
Return all of the chicken to the skillet or wok and add the sauce.
Simmer the sauce and chicken for 5-6 minutes until the sauce has thickened and reduced slightly.
Remove from the heat.
Add the green onions, carrots, and cilantro and stir to combine.
Serve with rice and garnish with additional green onion, carrot, and/or cilantro.
-Stir Fry happens quickly! Make sure all of the ingredients and sauce is prepared before starting to cook.
-The sauce will continue to thicken as it cools.