Fill a large pot with water. Attach the Nomiku sous vide to one side making sure the water is at the correct level and set temperature to 64 Deg. C. Preheat water according to sous vide instructions.

Divide the chicken amongst three large resealable baggies. Place one piece of ginger in each baggie and divide the garlic between the bags. Keep bags open and set aside

In a large bowl whisk together the marinade ingredients. Divide equally between the bags of chicken. Take the bags one at a time and slowly lower into the pot - the water will press the air to the top and one you reach the top of the bag seal up before any water gets in. Attach the bag to one side of the pot or drape the top of the baggie over so the chicken is fully submerged. Repeat with other bags. Cook for 3 hours making sure the water level stays where its supposed to be and temp is at 64 deg C the whole time.

Once the chicken is cooked, strain half the liquid into a pot to reduce for the glaze. Keep the chicken with remaining liquid in bag and put back in the sous vide pot but with the sous vide turned off. The chicken will keep warm but won't keep cooking.

To make the glaze bring the the marinade to boil until it starts to reduce. Mix the corn starch with water to make a slurry then add to the glaze. It will bubble up, keep stirring until the glaze has thickened. If you desire a thicker glaze add more corn starch slurry.

Remove chicken from bag, discard bag and remaining liquid, and place the chicken on a platter or bowl and pour the glaze over. There will be a good amount of glaze so you can keep some in a small bowl to dip into. You can leave the chicken thighs whole or fork shred. Sprinkle the sliced green onions over the top and serve immediately. Goes great with sticky rice. And maybe a Mai Tai or Pina Colada. Enjoy!