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gingerbitch
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Rinse the sushi rice under cold water until it runs clear, then drain
Add the rice and bone broth to a small saucepan, bring to a boil, cover, reduce to low and cook for 12 minutes
Turn off the heat and leave covered for another 12 minutes to steam
Season the chicken thighs lightly with salt
Place them skin-side down in a cold heavy pan, then turn the heat to medium-low
Let the fat slowly render and the skin turn crisp and golden, about 10 minutes
Flip and cook for 2 minutes more, then remove to rest
In the same pan melt the butter, add the garlic and cook until softened and beginning to caramelise
Add the soy, honey, rice vinegar and black pepper
Let it bubble, then return the thighs to glaze in the sauce until sticky
Slice the chicken and serve over the rice
Spoon over the sauce and finish with chives and greens