In a medium saucepan, heat 2 tablespoons of sesame oil over medium heat for about 1 minute. Add 2 tablespoons of grated fresh ginger and 2 minced garlic cloves, sautéing until fragrant, approximately 1-2 minutes. Stir in the remaining marinade ingredients: low-sodium soy sauce, rice vinegar, brown sugar, ketchup, smoked paprika, and cornstarch slurry. Simmer for 5 minutes until the mixture thickens slightly, then set aside to cool.

Once the marinade has cooled, reserve about a quarter for basting later. In a large bowl or zip-top bag, coat 2 pounds of boneless, skinless chicken thighs with the rest of the marinade. Ensure each piece is evenly coated; seal the bag or cover the bowl, then place it in the fridge. Allow the chicken to marinate for at least 1 hour, or up to 4 hours for maximum flavor.

About 15 minutes before you're ready to grill, preheat your grill to medium-high heat, aiming for about 375°F to 400°F. While the grill heats, lightly oil the grates with vegetable oil or non-stick spray to prevent the chicken from sticking.

Once the grill is heated, place the marinated chicken thighs directly on the grates. Grill for 4-6 minutes on each side, basting occasionally with the reserved marinade, until the chicken reaches an internal temperature of 165°F.

Once the chicken is grilled to perfection, remove it from the grill and let it rest for about 5 minutes on a platter. Slice the Huli Huli Chicken and serve with your favorite sides, like steamed rice or grilled vegetables.