In a large mixing bowl, whisk together bourbon, brown sugar, soy sauce, apple cider vinegar, chicken broth, minced garlic, and freshly grated ginger until the sugar dissolves completely.

Place the chicken breasts into a zip-top bag or glass dish, and pour the marinade over the chicken, ensuring it's fully coated. Refrigerate for at least 1 hour, preferably overnight.

Preheat your Blackstone griddle to medium-high heat for about 10 minutes. Drizzle a thin layer of vegetable oil across the griddle surface.

Remove the chicken from the marinade, shaking off excess liquid. Season both sides with salt and pepper.

Place the seasoned chicken on the griddle and cook for 5-6 minutes on each side until golden-brown and cooked to an internal temperature of 165°F (74°C).

While the chicken cooks, strain any remaining marinade into a saucepan and bring it to a boil over medium heat.

In a small bowl, whisk cornstarch and water to create a slurry. Once the marinade boils, stir in the cornstarch mixture and cook for 2-3 minutes until thickened.

Remove the chicken from the griddle and brush with the thickened sauce. Let it rest for a few minutes.

Slice the glazed chicken into strips, garnish with green onions or sesame seeds, and serve alongside rice or vegetables.