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Mix all marinade ingredients and massage into chicken thighs. Leave for 30 minutes.
For the rice, melt butter in pan on medium heat, add pandan, spring onion, ginger and garlic. Fry until fragrant and lightly browned.
Wash rice and add to rice cooker. Add fried ingredients to rice and mix well to coat, then add chicken stock.
Place chicken on steaming rack above rice and cook rice as normal.
Mix all sauce ingredients together and set aside.
When the rice cooker has finished, remove chicken and cut into thick slices. Fluff rice and break up the crusted layer on bottom of rice cooker.
Serve rice and chicken with sauce drizzled over. Serve with fresh vegetables i.e. carrot, tomato, cucumber.