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In a bowl, combine chicken thighs, soy sauce, oyster sauce, honey, and gochujang. Mix well until fully coated and set aside to marinate while preparing the remaining ingredients.
Heat a saucepan over medium heat. Add a drizzle of oil and sauté onion for 3–4 minutes until softened. Stir in garlic and gochujang, cooking for 1 minute until fragrant. Pour in chicken stock and bring to a gentle simmer. Simmer for at least 20 mins.
In a separate saucepan, melt butter over medium heat. Add chopped garlic and cook until fragrant (you can remove a few garlic chips for garnish if desired here). Stir through the rice, then pour in coconut milk and water. Bring to a simmer, cover, and cook according to packet instructions until fluffy and tender.
Heat olive oil in a large frying pan over medium-high heat. Sear the chicken thighs for 4–5 minutes each side until caramelised and cooked through.
In the same pan used for the chicken, add a splash of water and the broccolini. Cover and allow to steam for 2–3 minutes until tender and vibrant green.
Rest the chicken for a few minutes, then chop or slice into bite-sized pieces.
Spoon coconut rice into bowls. Add the chopped chicken and ladle over the warm broth. Serve broccolini on the side and finish with crispy garlic, toasted sesame seeds, and crispy chilli oil.