Heat vegetable oil in a skillet over medium heat.

Add chicken thighs and sauté for 6 minutes, turning once to brown both sides.

In a large bowl, combine orange juice and pineapple juice.

In a separate small bowl, whisk together cornstarch and 1 tablespoon of the juice mixture until smooth, then set aside.

In the large bowl with the remaining juice mixture, stir in soy sauce, light brown sugar, minced fresh ginger, cider vinegar, ketchup, crushed red pepper flakes, and minced garlic.

Pour the sauce mixture over the chicken thighs in the skillet.

Bring the mixture to a boil.

Cover the skillet, reduce heat to low, and simmer for 35 minutes, turning the chicken thighs after 20 minutes to ensure even cooking.

Remove the lid from the skillet.

Stir in the cornstarch mixture to thicken the sauce.

Cook, stirring occasionally, for 5 minutes, or until the sauce has thickened to your desired consistency.

Serve the braised and barbecued chicken thighs on a bed of rice.

Garnish with chopped green onion tops before serving.