Pat dry the chicken and add to a bowl. Toss with 3 tb of the soy sauce, maple syrup, 2 tb of the rice vinegar, hoisin, oyster sauce, and sesame oil. Make sure everything is coated well and set aside.
Heat avocado oil in a skillet over medium heat. Once the pan is very hot, add the chicken. Do not touch for 5 minutes, then flip.
Pour 1/4 cup of the remaining marinade into the pan. Do not disturb the chicken for 5 minutes more. Once cooked through (internal temp of 165F), transfer chicken to a plate.
Reduce heat to low, add the garlic, ginger, and scallions to the pan. Scrape up the bits from the bottom of the pan and saute for 2-3 minutes.
Add the chicken broth, the remaining 3 tb of soy sauce, and the remaining 2 tb of rice vinegar, and stir. Remove from the heat once warmed to your liking.
Divide cooked basmati rice between bowls. Slice the chicken and place on top of the rice. Last, pour the broth on top. Garnish with pickled onions if desired, and enjoy!
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