Burmese Chicken Stew? Maybe?

medium bone-in, skin-on chicken thighs (approximately 3 lbs)

whole head of garlic, peeled and thinly sliced (approximately ½ cup, lightly packed)

Fresh ginger (the younger, the better), peeled, sliced, and julienned (approximately 2 cups, lightly packed)

medium white or yellow onion, peeled and cut lengthwise into ½-inch slices

light soy sauce (or Thai Golden Mountain seasoning sauce -- you know, the one with the green cap)

fish sauce or 2 teaspoons salt

cup, packed, light brown sugar

Chinese cooking wine or brandy

ground turmeric

ground coriander

cornstarch or tapioca starch

ground black pepper

water