Start by blanching the chicken thighs in a pot of cold water with 1 stalk of green onion (cut into a few pieces), 3-4 slices of ginger, 1 tablespoon of soy sauce, and 1 tablespoon of cooking wine, over medium-high heat. Make sure the chicken thighs are fully submerged in water.

Once the water begins to boil, reduce heat to low and let it simmer for 17-20 minutes, until the internal temperature reaches 165°F (74°C). Skim any impurities on the surface.

Heat 2 teaspoons of olive oil in a medium sized non-stick pan over low-medium heat. Add diced onion, minced garlic, and minced ginger, sauté for 3-4 minutes until tender. Add prepared rice to the pan, sauté for 2 minutes, gently stir the rice a few times to ensure even cooking.

While the rice is cooking, heat 1/4 cup of oil in a small pan until hot (shimmering but not smoking, this helps to bring out the full flavors of the ingredients without burning them.). In the meantime, add all the other sauce ingredients to a heatproof bowl.

Pour the hot oil over the sauce ingredients and mix well.

Assemble the cooked rice and cooked chicken on a place. Add a generous amount of the prepared scallion sauce over the chicken. Serve with a side of Thai chili sauce if desired. Enjoy!