CHICKEN: 1/3 cup sliced green onions 3 tablespoons lower-sodium soy sauce 2 tablespoons mirin (sweet rice wine) 2 teaspoons minced garlic (about 2 cloves) 8 skinless, bone-in chicken thighs 1 tablespoon olive oil RICE: 1/2 cup uncooked basmati brown rice 1 tablespoon olive oil 2 tablespoons thinly sliced green onions 3/4 cup fresh yellow corn kernels (about 2 small ears) 1 tablespoon lower-sodium soy sauce 1/4 cup chopped fresh basil 1 lime

1. To prepare chicken, place first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning after 1 hour.
2. Preheat oven to 375.
3. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Remove chicken from bag; discard marinade. Add chicken to pan, meaty sides down; saute 3 minutes. Turn chicken over; place skillet in oven. Bake at 375 for 10 minutes or until chicken is done. Let chicken stand 5 minutes.
4. To prepare rice, cook rice for 15 minutes in boiling water; drain. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 2 tablespoons onions to pan; saute for 30 seconds, stirring constatntly. Add rice, corn, and 1 tablespoon soy sauce; saute for 5 minutes, stirring occasionally. Remove from heat; stir in basil. Divide rice evenly among 4 plates, and top each serving with 2 chicken thighs. Grate lime rind over chicken. Cut lime into wedges, and serve with chicken.