Peel and cut carrots or any vegetable and set aside until later.
Cook rice accordingly in a separate medium size pot.
Whip together the first six ingredients in a small bowl and set aside.
In a non stick skillet, brown chicken thighs. Sprinkle ginger, onion, garlic, salt, and black pepper over all chicken. Flip over and brown seasoned side of chicken.
Flip chicken back over again and place cut veggies in skillet and pour chili marmalade sauce over chicken. Cover and bake in oven at 350 °F for 30-40 minutes.