Heat oil in a large skillet over medium-high heat. Add chicken thighs, and sauté 3 minutes on each side.
Combine fruit juices in a large bowl. Stir cornstarch and 1 tablespoon juice mixture together until smooth; set aside.
Stir soy sauce, brown sugar, ginger, vinegar, ketchup, red pepper and garlic into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes. If using boneless chicken, cooking time will only take about 25 minutes.
Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
Spoon warm rice onto a serving platter, top with chicken and sauce. Sprinkle with green onions.