In a medium bowl, whisk together the bourbon, brown sugar, soy sauce, apple cider vinegar, chicken broth, minced garlic, and grated ginger until fully mixed. Let sit for a few minutes.

Place the chicken in a resealable bag, pour the marinade over it, seal the bag, ensuring all pieces are coated, and refrigerate for at least 1 hour or overnight.

Preheat the Blackstone griddle to medium-high heat and drizzle it with vegetable oil. Heat for about 5-7 minutes until hot.

Remove the marinated chicken, drain slightly, pat dry, and season generously with salt and pepper.

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

While the chicken is grilling, strain the reserved marinade through a fine-mesh sieve and heat in a saucepan until it begins to simmer.

In a small bowl, mix together cornstarch and water until smooth. Whisk into simmering marinade, cooking for an additional 2-3 minutes until thickened.

Brush the thickened sauce over cooked chicken while resting on the griddle for a minute.

Cut the glazed chicken into medallions, drizzle with extra sauce, and garnish with green onions and sesame seeds before serving.