In a medium saucepan, heat 2 tablespoons of toasted sesame oil over medium heat. Add 2 tablespoons of grated fresh ginger and 3 minced garlic cloves, sautéing until fragrant, about 2 minutes. Stir in 1/4 cup of low-sodium soy sauce, 1/4 cup of rice vinegar, 1/3 cup of light brown sugar, 1/4 cup of ketchup, and 1 teaspoon of smoked paprika, mixing until the sugar dissolves well.

In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of cool water, mixing until smooth. Pour this mixture into the marinade in the saucepan and stir continuously. Bring the marinade to a gentle boil, then lower the heat and let it simmer for 3-4 minutes until it thickens, a nice glossy texture. Reserve some sauce for basting later.

Allow the marinade to cool for about 5 minutes before adding 1 1/2 pounds of boneless, skinless chicken thighs. Toss the chicken thoroughly in the marinade, ensuring each piece is well-coated. Cover and let them marinate in the refrigerator for at least 30 minutes, but for deeper flavor, aim for 4 hours if time allows.

Preheat your grill to medium-high heat (around 375°F). Before placing the chicken on the grates, brush them lightly with vegetable oil to prevent sticking.

Carefully remove the chicken thighs from the marinade, discarding the remaining marinade. Place the chicken on the preheated grill and close the lid. Grill the chicken for about 4-6 minutes on each side, allowing for a delicious char and looking for an internal temperature of 165°F.

During the last few minutes of grilling, brush the chicken thighs with the reserved marinade to enhance the flavor. Flip them one last time, grilling for an additional 3-4 minutes until they caramelize beautifully.

Remove the grilled Huli Huli Chicken from the grill and transfer it to a serving platter. Let it rest for a few minutes, then serve warm alongside creamy macaroni salad and fluffy rice.