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Pat the chicken dry with a paper towel. Place the chicken skin-side down on a large plate and score the flesh to the bone (this helps it to cook all the way through.) Rub the chicken with the salt and white pepper.
Heat the oil in a large frying pan over medium-high heat. Add the spring onions, ginger and garlic. Cook, stirring for 1 minute. Remove ¾ of this mixture to a small bowl for the sauce.
Add the rice to remaining mixture in the pan and cook, stirring, for 2 minutes to lightly toast. Add the stock, and when almost simmering, lay the chicken pieces over the top. Cover with a lid and cook over low heat for 20-30 minutes. Remove the pan from the heat and rest, covered for 5 minutes.
While the rice cooks, add the soy sauce, vinegar and sesame oil to the reserved spring onion ginger mixture and mix well to combine.
Divide the chicken and rice between plates. Spoon over the prepared spring onion sauce. Serve with cucumbers and chilli crisp oil on the side.