In a mixing bowl, whisk together brown sugar, soy sauce, minced garlic, grated ginger, lime juice, and olive oil until well combined. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 30 minutes or up to 2 hours.

Choose your preferred cooking method. For grilling, preheat grill to medium-high heat. For baking, set oven to 375°F (190°C). For slow cooking, prepare the slow cooker.

If grilling, place marinated chicken on grill and cook for 6-8 minutes on each side until internal temperature reaches 165°F (75°C). Let rest before slicing.

If baking, arrange chicken on a lined baking sheet and bake for 25-30 minutes until fully cooked. Allow to rest before slicing.

For slow cooking, place chicken in slow cooker and cook on low for 4-6 hours or high for 2-3 hours until tender.

Taste the sauce after cooking. Adjust sweetness with lime juice or soy sauce as needed, and add chili flakes for heat.

Plate the chicken with jasmine rice or salad, garnish with fresh cilantro, and serve immediately.