Pierce chicken thighs with a knife in several places. In a bowl, marinate chicken in vinegar with brown sugar and chili pepper for 30 minutes. Meanwhile, in a large sauté pan, heat 2 tablespoons olive oil, add garlic, and caramelize onion over medium heat just until partly cooked 3-4 minutes; onion should still be a little crunchy. Drain on paper towels and reserve.
Heat oven to 350°F. Place remaining 2 tablespoons olive oil in a shallow baking dish; drain chicken thighs and pat dry. Rub chicken generously with salt and pepper. Place rosemary sprigs on the bottom of baking dish and arrange chicken on top. Roast 30-40 minutes, until chicken is cooked through. Remove chicken and cool until you can handle it; remove skin, bone thighs and cut chicken into poke-size chunks.
In a serving bowl, lightly toss together all ingredients. Serve over hot rice. Serves 4.
Approximate Nutrient Analysis per serving (and not including salt to taste or rice):
540 calories, 40 g fat, 9 g saturated fat, 185 mg cholesterol, 150 mg sodium, 12 g carbohydrate, 2 g fiber, 8 g sugar, 33 g protein