Start by patting the boneless, skinless chicken thighs dry with paper towels; this will enhance browning.

Heat a large skillet over medium-high heat and add a couple of tablespoons of cooking oil.

Once the oil shimmers, carefully place the chicken in the skillet, making sure not to overcrowd.

Sear for 3-4 minutes until golden brown, then flip and cook for an additional 3-4 minutes on the other side. Remove the chicken and set aside.

In the same skillet, reduce the heat to medium and add soy sauce, brown sugar, rice vinegar, garlic powder, onion powder, and a splash of water. Stir well to combine.

Let the mixture simmer gently for 5-7 minutes, allowing the sauce to thicken.

Add fresh pineapple chunks to the skillet and stir to coat them in the sticky sauce, simmering for about 3-4 minutes.

Make a cornstarch slurry by whisking together cornstarch and cold water until smooth, then pour it into the skillet.

Stir constantly for 1-2 minutes, allowing the sauce to thicken.

Return the seared chicken thighs to the skillet and toss gently in the thickened glaze, heating through for 1-2 minutes.

Remove from heat and sprinkle chopped fresh parsley over your dish before serving.