Prepare the rice: Wash the rice to remove any dust or debris. Drain and repeat two or three times. Soak the rice in cold water for 30 minutes.

Season the water for the rice. In a container, combine 2 cups of water with the chicken bouillon powder and mix well.

Marinate the chicken: If you prefer, remove the chicken skin. Place the chicken in a mixing bowl, add all the marinade ingredients, and gently massage. Set aside.

Prepare the vegetables: Finely chop the garlic cloves, dice the onion, and thinly slice the green onions, separating the whites and green parts.

In a large nonstick pot, heat the oil over medium-high heat.

Once it gets nice and hot, place the chicken, skin-side down and sear for 2 minutes or until the bottom is nicely seared and fat has rendered. Flip and cook the other side for 3 minutes or until both sides are nicely seared. Remove from the pot and set aside.

In the same pot over medium-high heat, add the garlic, onion, and white parts of the green onions. Saute for 3 minutes or until fragrant.

Add the drained rice and gently stir-fry it for 1 minute, making sure every single grain is coated in the aromatic oil.

Pour in the seasoned water and bring it to a boil. Stir it occasionally so that nothing sticks and burns on the bottom.

Once the water starts to boil, reduce the heat to low. Place the seared chicken on top of the rice and cover with a lid. Simmer for 15 minutes. Turn off the heat, but do not open the lid. Let it steam for another 10 minutes.

Remove the chicken from the pot. Add the green parts of the green onions, a pat of butter, and mozzarella cheese (if using) to the rice. Gently fluff the rice. Serve with the chicken.