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Place chicken thighs in a mixing bowl and season with sesame oil and salt.
Add jasmine rice, garlic, ginger, green onion, chicken bone broth, chicken bouillon, and turmeric powder into your rice cooker bowl.
Place chicken thighs on top of the rice.
Run your rice cooker settings for white rice.
While your chicken and rice are cooking, prepare your sauces. We'll start with the ginger scallion sauce. Start by adding ginger, green onion and salt into a bowl.
Heat the sesame oil and neutral oil in a pan until hot.
Pour hot oil into the bowl with the rest of the ginger scallion sauce and mix.
To make the chili sauce, add garlic, ginger, sambal, sriracha, chicken broth, lime juice, and sugar into a bowl and mix.
When the rice cooker is done, take the chicken out and cut into slices or serve as is. Plate up a scoop of ginger garlic rice with chicken, the sauces, and optional toppings like green onion, cilantro, and / or cucumbers.