Steam the chicken thighs with the green onion whites and sliced ginger for 20 minutes on medium high heat until fully cooked through
Save the chicken juice from steaming for the sauce and shred the meat
Heat 4 tbsp avocado oil and pour the hot oil over the minced ginger, minced green onion, oyster sauce, and soy sauce
Add in the steamed chicken juice and mix
Serve over hot rice
