Follow these step-by-step instructions carefully to achieve restaurant-quality results in your own kitchen. The process is broken down into three simple stages: preparing the sauce, cooking the chicken, and assembling the bowls.

Step 1: Prepare the Homemade Teriyaki Sauce

1. In a medium-sized saucepan, combine the low-sodium soy sauce, 1/2 cup of water, mirin, and packed brown sugar.
2. Whisk the ingredients together over medium heat. Continue whisking occasionally until the brown sugar has completely dissolved.
3. Bring the mixture to a gentle simmer. Do not let it boil aggressively.
4. While the sauce is heating, prepare the cornstarch slurry. In a small bowl, whisk together the 2 tablespoons of cornstarch and 2 tablespoons of cold water until no lumps remain. It should have a smooth, milky consistency.
5. Once the sauce is simmering, slowly pour the cornstarch slurry into the saucepan while whisking continuously. This is the key to preventing lumps.
6. Continue to cook, stirring frequently, for another 2-3 minutes. You will notice the sauce begin to thicken into a beautiful, glossy glaze. It should be thick enough to coat the back of a spoon.
7. Once thickened, remove the sauce from the heat and set it aside. It will continue to thicken slightly as it cools.

Step 2: Cook the Chicken to Perfection

1. Ensure your chicken thighs are patted dry with paper towels. This step is crucial for getting a good sear rather than just steaming the chicken.
2. In a large skillet or wok, heat the avocado oil and sesame oil over medium-high heat. The pan is ready when the oil shimmers slightly.
3. Carefully add the chicken pieces to the hot pan in a single layer. Do not overcrowd the pan; work in two batches if necessary. Overcrowding will lower the pan’s temperature and prevent the chicken from browning properly.
4. Let the chicken cook, undisturbed, for 3-4 minutes per side. This allows a deep, golden-brown crust to form. Once seared, continue to cook, stirring occasionally, until the chicken is cooked through and no longer pink inside.
5. Reduce the heat to low. Add the minced garlic and grated ginger to the skillet with the chicken. Sauté for about 60 seconds, stirring constantly until fragrant. Be very careful not to burn the garlic and ginger, as they can become bitter.
6. Pour about half of your prepared teriyaki sauce over the chicken in the skillet. Stir gently to coat every piece of chicken evenly. Let it simmer in the sauce for 1-2 minutes, allowing the flavors to meld and the glaze to adhere to the chicken. Reserve the remaining sauce for drizzling over the bowls when serving.

Step 3: Assemble Your Masterpiece Rice Bowls

1. Divide the cooked rice evenly among four large bowls, creating a bed for the other ingredients.
2. Arrange the steamed broccoli florets and julienned carrots on one side of the rice.
3. Neatly place the sliced avocado on the other side.
4. Spoon a generous portion of the saucy teriyaki chicken into the center of each bowl, right on top of the rice.
5. Drizzle a little extra of the reserved teriyaki sauce over the chicken and vegetables for an extra burst of flavor and a beautiful glossy finish.
6. Garnish generously with a sprinkle of toasted sesame seeds and freshly chopped green onions.
7. Serve immediately while the chicken is hot and the flavors are at their peak.