Prepare the rice: Wash the rice 2-3 times to remove any dust or debris. Soak it in cold water for at least 30 minutes. (If you're using long-grain rice, add 2-3 extra tablespoons of water when cooking.)

Season the water: In a container, combine 2 cups of water with the chicken bouillon powder, soy sauce, and Hondashi (optional). Mix well.

Marinate the chicken: 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 greens.

In a large pot, heat the oil over medium-high heat. Once it gets nice and hot, place the marinated chicken, skin side down and sear for 2 minutes or until the bottom is nicely browned. Flip and cook the other side for 3 minutes. Remove from the pot and set aside.

In the same pot over medium heat, add the garlic, onion, and white parts of the green onions. Sauté for 2 minutes or until fragrant. (If there's not enough fat from the chicken, you can add a bit more oil or butter.)

Add the drained rice to the pot and gently stir 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. Scrape the bottom of the pot to deglaze and prevent sticking.

Once it starts boiling, reduce the heat to low. Place the seared chicken on top of the rice, cover with a lid and simmer for 15 minutes. Turn off the heat and let it steam, covered, for another 10 minutes.

Remove the chicken from the pot. Add a pad of butter and the green parts of the green onions, and gently fluff the rice. Serve the rice with the chicken. Enjoy!