To make rice, bring chicken broth and coconut milk to a boil in a saucepan. Add rice and simmer 15-20 minutes with the lid on, until the liquid has absorbed and the rice is tender.
Season to taste with salt. To make chicken, heat oil in a large skillet or stock pot to medium-high. Season chicken thighs with salt and pepper on both sides.
Place thighs in hot oil and sear on both sides. While chicken cooks, prepare the sauce. In a medium bowl, whisk together soy sauce, chicken broth, brown sugar, mirin, Worcestershire and crushed pineapple. Stir in garlic and ginger. Pour sauce in pot/skillet with chicken.
Bring to a boil, then reduce heat to medium-low; place cover on pan and cook 25-30 minutes, until chicken is tender and pulls apart easily. Using a slotted spoon, remove chicken and place in a bowl.
Turn heat up to high and whisk in cornstarch/water mixture. Allow sauce to thicken, then place chicken back in the pot and coat with sauce. Serve Shoyu chicken with coconut rice and garnish with green onions.