Wipe the chicken dry with paper towels. Don't skip this step if you want the chicken to brown properly. If you haven't discovered it yet, moisture is the enemy of browning. So, wipe the chicken dry.
If your ginger has thick skin, peel before slicing thinly.
Chop or finely slice the chilies.
Heat a non-stick frying pan. Arrange the chicken pieces, skin side down. Sprinkle in the ginger and chilies. Cook over high heat until the skins are browned. Flip to brown the opposite side.
Pour in the balsamic vinegar. Sprinkle in the salt, pepper and sugar.
Turn the heat to low, cover the pan tightly and braise the chicken for 20 minutes. Flip them over midway through the cooking.
To answer the obvious question, no, there is no need to add water. The chicken will expel water during cooking and there will be more than enough liquid for the meat to cook in.
When the chicken is done, scoop them out and transfer to a shallow bowl.
If the sauce in the pan appears too watery, boil it, uncovered, until it looks syrupy. You may discard the ginger slices at this point (I didn't though to squeeze out whatever remaining flavors were in them).
Pour the sauce over the chicken and garnish with parsley.
Serve the ginger chili balsamic chicken at once.
P.S. The chicken might be tastier tomorrow after reheating but there's nothing left to find out.