In a medium bowl, whisk together the brown sugar, pineapple juice, low-sodium soy sauce, olive oil, rice vinegar, garlic powder, onion powder, ground ginger, and red pepper flakes. Add the chicken, coat well, seal and refrigerate for at least 1 hour, ideally overnight.

Choose your cooking method: grill, bake, or pan-sear. Preheat accordingly; for grilling, use medium-high heat and oil the grates, for baking preheat the oven to 400°F, and for pan-searing heat oil in a skillet.

For grilling, place the marinated chicken on the grill, cooking for 5-6 minutes per side until the internal temperature reaches 165°F. Brush with extra marinade while grilling.

To bake, arrange chicken in a greased dish and bake for 20-25 minutes, basting halfway through until golden and cooked through.

For pan-searing, cook each side for 5-7 minutes until a caramelized crust forms. Add leftover marinade in the last 2 minutes to glaze.

After cooking, let the chicken rest for 5 minutes, slice, garnish with green onions and sesame seeds, and serve.