Place chicken thighs in a tupperware or large Ziplock bag with cornstarch. Seal tightly, then shake until evenly coated on all sides.
Heat neutral oil in a skillet over medium-high heat. When hot, add the dredged chicken thighs then cook until the internal temperature registers 165°F. Transfer the chicken to a plate.
To the same pan, add unsalted butter, then melt over medium heat. Add cloves chopped garlic and ginger paste, then cook, stirring occasionally. Add reduced sodium soy sauce and light brown sugar, then stir until the sugar has dissolved.
Return the chicken thighs to the pan, then toss to thoroughly coat on both sides.