In a large bowl, combine dark brown sugar, ground white pepper, rice flour, salt, grated garlic, soy sauce, vinegar, and pineapple juice. Whisk until smooth.

Add the thinly sliced skinless chicken thigh fillets to the marinade and coat well. Cover and refrigerate for at least 1 hour, up to 24 hours.

Heat a skillet over medium-high heat and add the marinated chicken with 1/4 cup of water. Cook for 15-20 minutes, stirring occasionally, until tender.

Drizzle oil into the skillet and sear the chicken for 5-7 minutes until the sauce thickens and colors caramelize.

Remove from heat and serve immediately, ideally with garlic rice and a fried egg.