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Ginger shallot sauce — Place all the sauce ingredients in a bowl and mix to combine. Set aside for at least 5 minutes.
Season chicken — Pat the chicken dry with paper towels. Sprinkle both sides with the salt and pepper.
Chicken rice — Heat the butter in a large heavy-based pot over medium–low heat. Add the julienned ginger and garlic and sauté for 1 minute until light golden. Add the rice and stir to coat in the butter for 30 seconds.
Cook rice — Add the ginger slices, broth, salt, and green onion. Turn the heat up to high and bring to a simmer. Gently place the chicken thighs in a single layer on the surface of the rice. Cover with a lid and reduce the heat to low. Cook for 14 minutes or until the liquid is absorbed.
Rest rice — With the lid still on, remove the pot from the stove and rest for 10 minutes.
Serve — Transfer the chicken to a cutting board. Fluff the rice. Remove the bone from the chicken and cut the meat into slices. Serve with the rice, ginger shallot sauce, sambal oelek, and cucumber.