Bring bone broth to a boil in a large pot and add green onion and ginger.
Add chicken thighs and simmer on low to gently poach for 20min.
Remove chicken thighs and set them aside to debone, shred and remove skin for air frying.
Add rinsed jasmine rice and garlic.
Bring to a boil then simmer on low for 1 hour stirring occasionally.
Once thickened add back shredded chicken and check for seasoning.
Ladle into bowls and garnish with green onions, furikake, chili oil, marinated soft boiled eggs, air fried chicken skin, ENJOY!
